Fructose Free Antipasto Skewers
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Learn more →Ingredients
8 servings
- 6 oz salami, sliced
- 8 oz fresh mozzarella balls (ciliegine or bocconcini)
- 1 jar (12 oz) marinated artichoke hearts, drained
Ingredient noteArtichoke is high in fermentable fructans that a low fructose diet limits alongside excess fructose; the small amount used here (a few tablespoons per serving) keeps that load low, so it is likely Low Fructose. If you prefer to always avoid marinated artichoke hearts, please tap it and change its rating to Red.
- 1 cup pitted kalamata olives or green olives
- 1 jar (12 oz) roasted red peppers, drained and cut into 1-inch pieces
- 16 fresh basil leaves
- 2 tbsp extra-virgin olive oil
- ½ tsp dried italian seasoning
- ¼ tsp red pepper flakes (optional)
- flaky sea salt, to taste
Instructions
- 1
Fold each salami slice in half, then in half again to form a small ruffled quarter-circle.
- 2
Thread each skewer in this order: one mozzarella ball, one folded salami piece, one artichoke heart quarter, one olive, one piece of roasted red pepper, and one basil leaf folded in half.
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