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Recipes
Shopping list
Ingredients
- ¼ cup pitted Castelvetrano (or green) olives
- ¼ cup pitted whole Kalamata olives
- ½ cup julienne-cut, sun-dried tomatoes in oil
- 0.75 oz fresh basil
- 24 slices thinly sliced Deli Genoa salami (about 6 oz)
- 4 oz garlic-herb spreadable cheese
- 24 toothpicks
Steps
- Chop olives finely and combine. Drain tomatoes. Remove basil leaves from stems.
- Arrange salami on work surface. Spread about 1 teaspoon cheese onto each salami slice; top evenly with olive mixture and tomatoes.
- Roll up and top each pincho with 1 basil leaf. Secure with toothpicks and serve.
Amount per 1⁄24 recipe serving: Calories 60, Total Fat 5g, Sat Fat 2g, Trans Fat 0g, Chol 10mg, Sodium 250mg, Total Carb 1g, Fiber 0g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 2g, Vitamin D 0%, Calc 0%, Iron 0%, Potassium 0%