Turning an antipasto plate into a bite size cup is sure to be a hit while you’re entertaining. The saltiness of the salami, freshness of the vegetables and the creaminess of the cheese is sure to put a party in your mouth in just one bite.
Prep: 10 minutes
Bake: 8-12 minutes
20 slices Genoa Salami
1 Green Pepper, seeded and chopped
1 Roast Red Pepper, chopped
3 oz Olives (Use any assortment of olives)
5 oz Asiago Cheese (mozzarella may also be used)
Salt and Pepper, to taste
2 tbsp Fresh Basil, chiffonade
Preheat oven to 400 degrees. Place each salami slice in a cupcake pan to form a cup shape. Take small pieces of aluminum foil and form a ball to place in the middle of each salami cup to help keep it’s shape. Put the salami in the oven and bake from 8-12 minutes, be sure to check often, once they start browning take them out of the oven. Allow for the salami to set in the cupcake pans to cool to help keep the shape.
While the salami is baking cut up the green pepper, roasted red pepper, olives and asiago cheese. Place all ingredients into a large bowl and stir, season to taste. Spoon mixture into the salami cups and garnish with basil. Repeat until all the salami cups are made then enjoy.
* This recipe is very versatile so feel free to use any vegetable you’d like along with an assortment of olives and cheeses.