I really wanted to do a little series of Mardi Gras recipes for you guys this year, but I faced a minor problem- Remember that low carb diet I've been on? Well there is nothing even remotely low carb about most New Orleans foods!
I might nibble on a tiny bit of King Cake, but while I'm sticking to my low carb diet (and my husband attempts to) I really can't eat a big bowl of red beans and rice (nom nom nom...) or a roux-based gumbo. Not saying you shouldn't, but this works for me.
:-) My body likes it, and I like making my body happy, you know?
Anyway, I searched high and low for a dish for Mardi Gras that I can enjoy and then I found it- Muffaletta Crisps from Kristin at Gourmet With Me.
Super simple- she crisped the salami in the oven, filled with olive salad, and topped with provolone and ham. Voila- breadless muffalettas that make a great appetizer for anyone, not just people trying to stick to a low-carb lifestyle! Totally delicious!
Her recipe was more for the assembly of these delicious little bites than anything else, so I turned to my trusty Allrecipes.com for an olive salad recipe. I've linked to the recipe I used as well as including the recipe below- though I do recommend backing off on the vinegar a little!
Keep these little guys in mind for your Mardi Gras celebrations next week!
1 (6 ounce) can black olives, drained
1 (5 ounce) jar pitted green olives, rinsed and drained
1 (6.5 ounce) jar marinated artichoke hearts, undrained
1 small red onion, chopped
1/4 cup red wine vinegar
1/2 cup olive oil
1 teaspoon dried minced garlic
1/2 teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon black pepper
1. Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.