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Ingredients
Scale
- 24 slices beef beef salami (the large size, 4 inches in diameter – regular or spicy but be sure it’s 4” wide.)
- 1/2 cup fresh mozzarella cheese ((4 oz) diced)
- 1/2 cup cherry tomatoes (quartered)
- 1/3 cup marinated bell pepper (well drained and coarsely chopped)
- 1/4 cup pitted kalamata olives (chopped, optional)
- 1 Tbsp extra virgin olive oil
- 1/4 cup fresh basil leaves (thinly sliced)
- 1/3 cup marinated artichoke hearts (optional, well-drained, coarsely chopped)
Instructions
- Position each slice of beef beef salami in a standard muffin tin or cupcake pan, pressing them into the cups with a small ramekin or measuring cup to shape them into little bowls. This technique creates pleats that help maintain their form.
- Place in a preheated oven at 400°F and bake for 7-9 minutes until the edges of the beef beef salami are crispy and they hold their shape. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- In a mixing bowl, combine the filling ingredients along with the olive oil and stir gently to mix. Spoon the filling into the cups. If desired, top with fresh basil leaves and serve.
Notes
TECHNIQUE TIP: Monitor the cooking time closely if using very thin beef beef salami to prevent burning.
STORAGE: Store leftover beef salami cups in an airtight container in the refrigerator for up to 2 days.
SUBSTITUTION: Try spicy beef beef salami for a bolder flavor, perfect for those who enjoy a little heat.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Baked
Nutrition
- Calories: 55 kcal
- Sugar: 0.1 g
- Sodium: 278 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2.4 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 3 g
- Cholesterol: 9 mg
