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Antipasto Cups

  • 12 large slices of salami (4 oz or 112 g)
  • 36 slices of black olives (2 oz or 54 g)
  • 20 cherry or grape tomatoes (12 oz or 340 g), halved
  • 1 avocado (7 oz or 200 g), cut into small pieces
  • 1/4 cup (60 ml) of cashew cheese or cashew butter
  • 6 fresh basil leaves, sliced
      • 1Preheat your oven to 350°F (175°C).
      • 2Place each slice of salami into a muffin cup and press down gently. Bake for 10 minutes until crispy. Remove the salami from the oven and let cool.
      • 3In a small bowl, combine the sliced black olives, cherry or grape tomatoes, and avocado to make the filling.
      • 4Once the salami is cooled, add 1 teaspoon (5 ml) of cashew cheese or cashew butter to the bottom of each cup and spread slightly. Divide the filling evenly into each cup, pressing the ingredients gently into the cashew cheese or cashew butter in order for the filling to remain in the cups. Top each cup with the sliced basil leaves.
          (Estimated and based on per-serving amounts.)
            Calories: 98     Fat: 8 g     Total Carbs: 4 g     Fiber: 2 g     Sugar: 1 g     Net Carbs: 2 g     Protein: 3 g