I turn salami slices into appetizer shells to fill with the veggies and cheese of your choice. Best of all, they’re easier to fill than stockings by the chimney. —Melissa Beyer, Utica, NY
- 24 slices Genoa salami (3-1/2 inches)
- 1 can (14 ounces) water-packed artichoke hearts
- 1 jar (8 ounces) marinated whole mushrooms
- 1 jar (8 ounces) roasted sweet red peppers
- 1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon garlic salt
- 1/8 teaspoon pepper
- Preheat oven to 400°. Press half of the salami into twelve muffin cups. Loosely crumple aluminum foil to form twelve 2-in. balls; place in cups to keep salami from sliding. Bake 6-8 minutes or until edges begin to brown. Using tongs, remove from pans and invert onto paper towels to drain. Wipe muffin cups clean. Repeat with remaining salami, reusing foil balls.
- Meanwhile, drain and coarsely chop artichoke hearts, mushrooms and red peppers; transfer to a small bowl. Stir in cheese. In another bowl, whisk oil, vinegar, garlic salt and pepper until blended. Drizzle over vegetable mixture; toss to coat. Using a slotted spoon, fill salami cups with vegetable mixture. Yield: 2 dozen.
Originally published as Antipasto Cups in Simple & Delicious December/January 2015
Reviews for Antipasto Cups
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Reviewed Jan. 20, 2015
"Very tasty! Substituted hot pepper rings for the roasted red peppers & marinated filling with Italian salad dressing instead of making my own."
Reviewed Nov. 7, 2014
"These cups are so simple! They taste so good it's hard to stop at just a few."