NatashasKitchen.comSalami Cups Antipasto Recipe
Save it, plan it, shop for it.
Supper turns recipes like this into a planned week and a sorted grocery list — then walks you through cooking, hands-free. Coming soon to iOS.
Ingredients
Serves 24- 1 Tbsp extra virgin olive oil
- 1/2 cup cherry tomatoes (quartered)
- 1/3 cup marinated bell pepper (well drained and coarsely chopped)
- 1/4 cup fresh basil leaves (thinly sliced)
- 1/4 cup pitted kalamata olives (chopped, optional)
- 1/2 cup fresh mozzarella cheese ((4 oz) diced)
- 1/3 cup marinated artichoke hearts (optional, well-drained, coarsely chopped)
- 24 slices salami (the large size, 4 inches in diameter - regular or spicy but be sure it’s 4” wide.)
Open in Supper to scale servings and turn this into a grocery list.
Steps
- Step 1
Lay each slice of salami over a standard muffin tin or cupcake pan and push them into the cups using a small ramekin or a measuring cup to form the little salami bowls. Pushing it into the cups creates little pleats which helps them to keep their form.
- Step 2
Bake at 400°F for 7-9 minutes or until salami is crisp at the edges and holds its shape. Let cool in baking pan for 5 minutes then transfer salami to a wire rack and cool completely.
- Step 3
In a mixing bowl, combine the filling ingredients and olive oil and gently stir to combine. Divide the filling between the cups. Garnish with fresh basil leaves if desired and serve.
Interactive, hands-free timers are available in the Supper app.
Lay each slice of salami over a standard muffin tin or cupcake pan and push them into the cups using a small ramekin or a measuring cup to form the little salami bowls. Pushing it into the cups creates little pleats which helps them to keep their form.
Source: NatashasKitchen.com
