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Antipasto with Sun-Dried Tomato Mayonnaise

Yield 8 servings (serving size: 1 baguette slice, 1 half-piece cheese, about 2 1/2 tablespoons tuna, 2 tablespoons pickled vegetables, about 2 olives, 1/4 ounce ham, and 1 tablespoon mayonnaise mixture)
Prep: 17 minutes; Cook: 5 minutesAntipasto, eaten "before the meal," is far more than a plate of cold cuts. Rather, it's a showcase of the country's wonderful bounty together on one platter--marinated, fresh, and grilled vegetables; assorted cheeses; a variety of olives; plus a choice of fish and meats. To keep this appetizer quick and simple, we've limited the selection here to some of our favorite healthful choices.


  • 1/3 cup fat-free mayonnaise
  • 2 tablespoons sun-dried tomato pesto (such as Classico)
  • 8 (1/2-inch-thick) slices diagonally cut Italian or French bread baguette, toasted
  • 4 (0.7-ounce) slices part-skim mozzarella cheese (such as Sargento deli-style thin slices), halved
  • 2 (6-ounce) cans solid white albacore tuna in water, drained and flaked
  • 1 (12-ounce) bottle pickled vegetables (such as Bella Garden Mix Giardinera), drained
  • 1/2 cup pitted kalamata olives
  • 2 ounces shaved pesto-Parmesan oven-roasted ham (such as Boar's Head) or other lean ham

Nutrition Information

  • calories 195
  • fat 7.6 g
  • satfat 2.2 g
  • protein 16.1 g
  • carbohydrate 13.5 g
  • fiber 1.2 g
  • cholesterol 28 mg
  • iron 0.9 mg
  • sodium 1143 mg
  • calcium 84 mg

How to Make It

  1. Combine mayonnaise and pesto in a small serving bowl; stir well. Place bowl on a large platter. Arrange bread and remaining ingredients around bowl on platter. Serve immediately.

Oxmoor House Healthy Eating Collection