Salami Cups Appetizer Recipe (Crispy Antipasto Bites)

Ingredients

• 24 thin slices salami about 4-5 in in diameter, regular, peppered, or spicy
• 8 ounces mozzarella cheese pearls, such as BelGioioso®, drained
• ½ cup cherry tomatoes, quartered
• ⅓ cup roasted red peppers, drained and finely chopped
• ½ cup Castelvetrano olives, pitted and chopped (or olives of choice)
• ⅓ cup marinated artichoke hearts, drained and coarsely chopped
• 2 tablespoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• Freshly ground black pepper, to taste
• Sea Salt , to taste
• ¼ cup fresh basil leaves, chopped
• Balsamic glaze, for drizzling

Instructions 

1. Preheat your oven to 375°F (190°C) and lightly grease a regular sized muffin tin or cupcake pan. Press a slice of salami into each cavity, shaping it into a cup. Bake for 8–10 minutes, or until crispy and slightly curled. Remove from the oven and let them cool completely in the tin; they will firm up as they cool.
2. Meanwhile, prepare the filling by combining the mozzarella pearls, cherry tomatoes, roasted red peppers, olives, artichoke hearts, and basil in a bowl. Drizzle with olive oil and balsamic vinegar, season with salt and freshly ground black pepper, and toss gently to combine.
3. Once the salami cups have cooled, carefully remove them from the muffin tin. Spoon the antipasto filling into each cup, then drizzle with balsamic glaze before serving.
4. These crispy, flavorful, and elegant antipasto bites are best served fresh at room temperature. If making ahead, bake the salami cups in advance and store them in an airtight container, then assemble just before serving. Enjoy!