Keto Italian Antipasti Cold Plate

Have you ever made an antipasto plate?

An antipasto platter is a tasty combination of cured meats, cheese and vegetables. Typically it's served with wine as a starter but why not scale it up and serve it as a regular meal for breakfast, lunch or dinner?

This easy keto Italian antipasto plate is perfect for summer, especially when it's too hot to use the stove. Love cold plates? Make sure to check out these no-cook keto recipes too!

Recipe Customizations

This Antipasto plate is so versatile! For healthy fats and flavor I used olives stuffed with almonds but you can use plain olives of choice — green, black or kalamata. You can also use olives stuffed with sun-dried tomatoes, peppers or feta cheese.

Tomatoes go well with pesto. I used homemade Macadamia Basil Pesto but you can use store-bought pesto (ideally made with extra virgin olive oil) or check some of these recipes and make your own pesto in just a few minutes.

To make a dairy-free antipasti plate, skip the cheese and use more ham or substitute with sliced cooked chicken or pastrami.

To make a vegetarian antipasti plate, skip the salami and use a variety of cheese instead. This recipe uses Manchego which is hard sheep cheese. You can use any other hard cheese or soft cheese of choice. Try Gruyere, Roquefort, Emmental, Gouda, any goat's cheese, Burrata or Mozzarella. Parmesan and Pecorino are great options although technically they are not vegetarian.

To make a pescatarian antipasti plate, try smoked salmon, canned sardines, mackerel, tuna or anchovies instead of the meat.

You can make all of these customizations and lots more in our KetoDiet App!

Preparation time

Hands-on:       5 minutes
Overall:        5 minutes

Nutritional values (per serving, 1 plate)

Total Carbs	12	grams
Fiber	5	grams
Net Carbs	7	grams
Protein	39.6	grams
Fat	34.6	grams
of which Saturated	11.8	grams
Energy	506	kcal
Magnesium	74	mg (18% RDA)
Potassium	881	mg (44% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (32%), fat (62%)

Ingredients (makes 1 serving)

• 3 slices of high-quality ham (70 g/ 2.5 oz)
• 30 g Manchego cheeseor hard cheese of choice (1.1 oz)
• 2 slices Parma ham (30 g/ 1.1 oz)
• 2 slices bresaola or more Parma ham (15 g/ 0.5 oz)
• 2 slices Italian salami (20 g/ 0.7 oz)
• ¹/₂ large or 1 medium tomato, sliced (120 g/ 4.2 oz)
• 6-8 green olives (25 g/ 0.9 oz)
• ¹/₂ cup canned artichoke hearts, drained (42 g/ 1.5 oz)
• 1 tbsp pesto ( 15 ml) - you can make your own pesto

Instructions

1. Slice the tomato and prepare all the remaining ingredients. (Check the recipe tips for swaps.)
2. Assemble everything on a large plate: ham, parma ham, bresaola (or more parma ham, salami, Manchego cheese (or any hard cheese of choice), drained artichoke hearts and olives. You can use green olives, black or kalamata olives, plain or stuffed.
3. Drizzle the sliced tomatoes with pesto and serve immediately.

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