Salami Antipasto Bites

salami cups stuffed with artichokes cheese and red peppers

These Salami Antipasto Bites have an elegant presentation but are simple to prepare. Their bite-sized nature makes them convenient to eat as finger food, making them perfect for a party appetizer. The salami gets baked into this cute cup shape, and then filled with tangy olives, sweet roasted peppers, creamy mozzarella cheese, marinated artichokes, and fresh basil.

Course Appetizer

Cuisine Italian

Prep Time 20

Cook Time 8

Total Time 28

Servings Bites

Calories 73kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

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

US Customary - Metric

Instructions

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!!

Video

Notes

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.

Nutrition