Muffuletta Crisps - A Low Carb Mardi Gras

The title of this post is complete sacrilege - a low-carb Mardi Gras. Whaaaa? If you've ever been to New Orleans, you know that the day (and the week before) is filled with Popeye's Fried Chicken, New Orleans Original Daiquiris and King Cake. Good thing I'm not in New Orleans this year - that's how I blew my low-carb start to last year. And I didn't have my Mardi Gras party this year because I had a Saints Superbowl party instead. So all is good in my little low-carb world.

Have you had a Muffuletta? You'll usually hear it pronounced "muff-uh-LOT-uh," but some people (like my mom) say "moo-foo-LET-ta." Either way, it is a giant sandwich, more than capable of feeding 2-4 people. Arguably the most crucial part of the sandwich is the bread, a dense, large, flat sesame seed bun about 10 inches across. It is split and then filled with Capicola, Genoa Salami, Mortadella, and Emmentaler and Provolone cheeses. It is all topped with salty, oily olive salad.

My Muffuletta Crisps are an easy, low carb way to bring a little New Orleans to your diet. You can prepare the salami a day in advance in you'd like.



MUFFULETTA CRISPS
1 lb. Salami, sliced(about 30 slices) (Genoa optional)
1 jar Olive Salad or Giardiniera, drained
1/2 cup finely shredded Provolone.

Place salami slices on baking sheet and bake in 375 oven for 8-10 minutes. (Salami will crisp like bacon and shrink in to small "bowls." Edges will be darker. Remove from baking sheet and drain on paper towels. After cooling, place salami on serving platter and fill each bowl with olive salad. Sprinkle all with provolone cheese.

Optional: Before baking you can top each piece of salami with a small slice of Capicola ham for an extra layer of meat.

Sweeet & Spicy Pepper Torta

Now's the time of year where we all have to bring a little something to share to a holiday party or family dinner. Are you bringing brownies again? Ugh. Bring something that looks a little fancy, but is so easy to make.

Finally! A chance to use that springform pan I bought oh so many years ago. This has a great little kick to it, but the cream cheese really cools down the spice. I also tried this recipe with TSG's Pear Fig Preserves and it was fabulous. You could also try TSG's Blackberry Cherry Pepper Conserve for a sweet treat.

SWEET & SPICY PEPPER TORTA
8 oz cream cheese
1 jar TSG Sweet & Spicy Pepper Jelly, divided
5 oz grated sharp cheddar cheese
1 egg

1. Preheat oven to 350°F.
2. Mix all ingredients together using just ½ jar of the Sweet & Spicy Pepper Jelly. Pour into greased 6” springform pan.
3. Bake for 35 – 40 minutes. Torta will be slightly soft in the middle and browning around edges. Cool completely and remove from pan.
4. Spread remaining Jelly over top of cooled Torta. Serve with your favorite crackers.