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I am beyond excited to introduce my Salami Antipasto Bites to you! They are incredibly delicious and fun to make, too!
These cute bites are made by lining muffin tins with slices of salami, which are then baked until they become crisp and form a cup shape. (Did I mention how CUTE?!)
I make my antipasto bites filled with a variety of antipasto ingredients such as roasted red bell peppers, mozzarella cheese, olives, and marinated artichoke hearts. They make for a tasty and visually appealing appetizer that combines the rich flavors of salami with the freshness of Mediterranean-inspired ingredients.
Why this recipe works
- You can easily prep them ahead of time.
- Perfect for parties!
- Would be a fun addition to a charcuterie board
- Bite sized appetizer
- Versatile (change up the filling based on what you like!)
What Is Antipasto Salad?
- Antipasto salad is a classic Italian salad that features a combination of cured meats, cheeses, vegetables, and marinated ingredients. The term “antipasto” translates to “before the meal” in Italian, and this salad is traditionally served as an appetizer.
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Salami: be sure to use the larger 4 inch salami, I typically purchase genoa.
- Marinated vegetables: I like using marinated artichoke hearts, roasted red bell peppers and stuffed pimento olives.
- Mozzarella: I purchase the ciliegine size and chop into fourths to make them bite size and fit inside each cup.
- Fresh basil: adds freshness and brightness to the appetizer and compliments the other flavors.
- Dressing: you can simply use a champagne vinegar or an Italian dressing to toss all the ingredients in.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Press salami into muffin tin and bake.
- Let them cool.
- Make the filling simply by combining all ingredients in a bowl.
- Fill each salami cup.
- Garnish with more basil and serve.
- Choose the Right Salami: Use good-quality, thinly sliced salami that’s large enough to line the muffin cups. Genoa salami or other dry-cured salamis work well.
- Watch the Baking Time: Keep a close eye on the salami cups in the oven. They can quickly go from crispy to overcooked, so aim for a slightly crispy texture without becoming too brittle. Anywhere from 8-10 minutes should be perfect.
- Blot Excess Grease: After removing the salami cups from the oven, let them cool in the pan and then you can place on a paper towel-lined plate to absorb any excess grease.
- Garnish for Presentation: A garnish of fresh basil or a drizzle of balsamic glaze can enhance the visual appeal of your salami antipasto cups.
- Make Ahead: You can prepare the salami cups in advance, but add the fillings just before serving to prevent the cups from becoming soggy.
- Leftover filling: if you have any leftover filling, mix it in with some pasta for lunch the next day!
- Customize Fillings: Get creative with your antipasto fillings. Add fresh tomatoes or cucumbers, use different cheese or even a mini cheese tortellini, add different herbs (like parsley, chives or oregano) or add chopped pepperoni for even more meat!
- Make them mini: If you have a smaller 24 count mini muffin tin, you can use that too for a true one-bite appetizer.
- Try adding sun dried tomatoes for a fun twist.
- Incorporate ingredients like feta cheese, Kalamata olives, and cucumbers for a Mediterranean-inspired twist.
- Finish the antipasto bites with a drizzle of balsamic glaze, honey, or a high-quality olive oil.
- Incorporate diced prosciutto or pancetta for an extra layer of savory goodness.
- Salami antipasto bites are best when served fresh or within a day or two. The longer they sit in the refrigerator, the softer the salami cups may become.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 4 oz. package Genoa salami (4 inch salami, not the small size)
- 1 cup marinated artichoke hearts, chopped
- 1/3 cup stuffed pimento olives, sliced
- 1/3 cup roasted red bell peppers, chopped
- 1/2 cup mini fresh mozzarella balls, cut into fourths (I used ciliegine size )
- 1/4 cup fresh basil, chopped (plus more for garnish)
- salt and pepper, to taste
- 1-2 Tbsp. champagne vinegar or Italian dressing
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Preheat the oven to 375°F.
- Place a slice of salami into the wells of the muffin tin, forming a cup shape. Make sure the salami covers the sides and bottom of each cup as best as possible.4 oz. package Genoa salami
- Bake for 8-10 minutes or until salami is crisp. Keep an eye on them to avoid overcooking. Then cool for 10-15 minutes once out of the oven so the salami can firm up completely. Use a fork or small tongs to carefully remove the salami cups from the tin and transfer them to a paper towel-lined plate to absorb any excess grease.
- Make the filling: in a mixing bowl combine the remaining ingredients together. Taste and adjust seasonings as desired.1 cup marinated artichoke hearts, chopped, 1/3 cup stuffed pimento olives, sliced, 1/3 cup roasted red bell peppers, chopped, 1/2 cup mini fresh mozzarella balls, cut into fourths, 1/4 cup fresh basil, chopped, salt and pepper, to taste, 1-2 Tbsp. champagne vinegar or Italian dressing
- Spoon the filling into the cooled salami cups and garnish with more basil on top.
- Arrange the salami antipasto cups on a serving platter and serve immediately. Or, they can also be chilled in the refrigerator until you're ready to serve. Keep filling separate if serving several hours later to prevent them from becoming soggy. Enjoy!!
- Salami antipasto cups are best when served fresh or within a day or two. The longer they sit in the refrigerator, the softer the salami cups may become.
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.