Ingredients for Antipasto With Provolone
- 2 tablespoons orange marmalade
- 1 tablespoon whole grain mustard
- 1 (10 ounce) French baguette
- 1/2 pound thinly sliced Genoa salami
- 1/2 pound sliced Provolone cheese
- a few fresh basil leaves
- 2 ripe medium tomatoes, sliced
- 1 (6 ounce) jar marinated artichoke hearts, drained
- 1/2 cup pitted calamata olives
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How to Make Antipasto With Provolone
- In a small bowl, gently combine 2 tablespoons of orange marmalade and 1 tablespoon of Dijon mustard.
- Spread the marmalade-mustard mixture evenly onto each slice of crusty bread.
- Top each bread slice with a slice of salami and a slice of provolone cheese.
- Garnish each appetizer with a few fresh basil leaves.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
5g
Fat
3g
Carbs
2g