Crispy Salami Cups
Each cup gets baked until crisp and golden, then filled with a bright mix of cherry tomatoes, basil, and mini bocconcini for the perfect salty–fresh bite.
Servings: 12 cups
Equipment
- 1 standard size muffin tin
- 1 cooling rack
Ingredients
- 12 pieces Genoa salami thinly sliced
- 1/2 cup cherry tomatoes chopped
- 1/2 cup mini pearl bocconcini
- 3 tbsp fresh basil chopped
- 1 tbsp olive oil
Instructions
- Preheat your oven to 400∘F.
- Shape the salami: place one piece of salami into each cup of a regular muffin tin. Gently press down to form a cup shape.Sammy's tip: a shot glass or very small glass can help press and form the salami to the tin.
- Bake: for 8 to 10 minutes, or until the salami is crisp and holds its shape.Note: The cups will crisp up slightly more as they cool.
- Cool: carefully remove the crispy salami cups from the tin and let them cool completely on a wire rack.
- Prepare filling: in a medium bowl, combine the cherry tomatoes, fresh basil, mini bocconcini, and olive oil. Gently toss the mixture.Feel free to skip mixing the fresh basil into the tomato and bocconcini mixture; you can opt to simply top the finished dish with fresh basil right before serving if that is your preference.
- Assemble: fill each cooled salami cup with the tomato and cheese mixture.
- Finish & serve: drizzle with balsamic glaze and serve immediately.
Nutrition
Calories: 26kcal | Carbohydrates: 0.3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 26mg | Potassium: 19mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 0.1mg
