Quick Antipasto “Tacos”
These lil’ roll-ups are a really fun & simple summertime lunch or patio party entertaining idea!
Set out a big tray for everyone, or serve em’ up “bar style” and let them build their own!
These are great during the warmer months because you can just throw the ingredients into a cooler and head up to the mountains or down to the beach and have a SUPER low-fuss meal so that you can simply enjoy yourself!
➡️ What’s my take on processed deli meats?
The studies are clear: We should limit our consumption of deli meats due to many possible and/or proven health risks.
At my house, we consume deli meats about once a week or sometimes more or less depending on the food supply.
They are part of our life because preparing EVERYTHING from scratch is simply not going to always happen for this mama, also: we do really enjoy deli meat!
For the average BUSY family that requires quick staples such as deli meats to get them through the week without grabbing fast food, what do WE look for?!
Here’s my helpful list of what to look for in a Deli Meat:
(and YES, it’s really hard to believe this much crap can be hidden and added into cold cuts!)
If possible choose meats containing:
- No antibiotics
- No nitrates: Sodium nitrate/sodium nitrite
- No BHA (butylated hydroxyanisole)
- No BHT (butylated hydroxytoluene)
- No Smoked/naturally smoked/smoke flavour: Could contain unlisted toxic chemicals.
- No Corn syrup
- No Aspartame
- Look for humanely-raised, pasture-raised meats if possible.
- Look for lower sodium.
Good luck shopping!
And just so you know, I personally believe that we don’t need to obsess or be ULTRA rigid with our healthy lifestyle… I believe that it’s great to be educated, but even better not to stress over every little thing!
- 8 thin slices of cheese like provolone, swiss, or cheddar
- 16 thin slices nitrate-free deli meat of choice
- 1 cup cherry tomatoes, quartered
- fresh crisp Romaine or iceberg lettuce, thinly sliced
- 1/2 cup pitted green or black olives, sliced
- 1/2 cup marinated or brined artichokes, sliced
- 1/4 cup sun-dried tomatoes in olive oil, thinly sliced
- 2 Tbsps good quality balsamic vinegar
To assemble your antipasto tacos lay a slice of turkey on your clean cutting board.
Lay a slice of cheese on top, then another slice of turkey.
Top with lettuce, tomatoes, artichokes, olives, and sun-dried tomatoes.
Using a looped skewer/toothpick, secure the ends into a wrapped “taco” as shown.
Repeat with remaining ingredients, then place the “tacos” on a large serving platter.
Drizzle with balsamic vinegar and serve immediately.