Low Carb Charcuterie Cups
8.1g
Net Carbs
23.2g
Protein
29.3g
Fat
2.4g
Fiber
408
Calories
Cooking tip: The fun of charcuterie cups is that you can use your creativity and aesthetic to arrange the components in any way that you like! Presenting charcuterie in individual serving cups allows the party to spread away from the table or counter, while keeping serving size in mind to support your best health all the way through the holiday season. We love the idea of using this recipe as a template to riff on by including your favorite veggies for dipping or swapping out any of the elements with your favorites. Note that changing ingredients will change the net carbs per serving.
Ingredients:
- 1 1/2 teaspoons fresh lemon juice Canadian Nutrient File
- 2 ounces cream cheese USDA
- 4 ounces feta cheese USDA
- 1 1/2 teaspoons fresh parsley, chopped USDA
- 1 1/2 teaspoons olive oil USDA
- 1/4 teaspoon fresh garlic FNDDS
- 1/8 teaspoon table salt USDA
- 2 pces sundried tomatoes, oil packed, drained USDA
- 1 1/2 tablespoons heavy whipping cream USDA
- 1/2 ea fresh cucumber, with skin, 8 1/4" USDA
- 1/2 med fresh zucchini, with skin USDA
- 1/2 sml fresh jicama FNDDS
- 3 1/2 ounces red bell pepper, roasted Mezzetta
- 5 ounces fresh mozzarella cheese, ciliegine Belgioioso
- 14 eas fresh blueberries USDA
- 5 2/3 ounces provolone cheese FNDDS
- 1/3 cup fresh blackberries USDA
- 7 eas fresh raspberries USDA
- 7 eas green olives FNDDS
- 7 eas kalamata olives B&G
- 7 slices prosciutto FNDDS
- 7 slices beef & pork pepperoni, sliced USDA
- 2 ounces sopressata salami DiLusso
- 3 1/2 ounces pepper monterey jack cheese FNDDS
- 7 eas kosher dill pickles, mini Claussen
- 7 tomatoes fresh grape tomatoes
- 2 ounces genoa salami DiLusso
- 7 each Rosemary, sprigs
Directions:
Equipment note: we used 21 cocktail skewers, and 7 12-ounce glass jars to serve this recipe.
- In a food processor whip together softened cream cheese and heavy cream until well combined and fluffy. Add feta, diced sundried tomatoes, olive oil, lemon juice, parsley and minced or pressed garlic, processing until well combined, scraping down sides often. Evenly divide between serving cups, about 2 tablespoons in each.
- Cut cucumber into 14 even spears, zucchini into 14 even spears, jicama into 14 even spears (or rounds), adding two of each to each serving cup with whipped feta.
- Cut roasted red pepper into 14, 1 ½-inch square pieces. Use a small star cookie cutter to cut ½ ounce stars of pepper jack cheese (7 total), and cut genoa salami into 7 even chunks.
- For each serving, arrange 2 blueberries, 1 blackberry, 1 raspberry, 2 pieces mini mozzarella balls, 2 pieces roasted red pepper, 1 kalamata olive, 1 green olive, 1 piece genoa salami, 1 slice pepperoni, 1 slice sopressata salami, 1 grape tomato, 1 mini dill pickle onto three cocktail skewers. Place into serving cups with sundried tomato whipped feta. Stack 1 slice prosciutto with 1 slice provolone cheese, roll together and add to the cup, garnishing each cup with a sprig of rosemary. One serving is one cup as described.
