Yields12 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins
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Salami cups filled with antipasti recipe

Ingredients

 200 g mild salami, sliced
 12 baby bocconcini
 12 kalamata olives, pitted
 12 slices semi-dried tomatoes
 Fresh basil

Method

1

Using a 12 hole muffin pan, place a slice of mild salami in each, making sure to push down gently to make sure they stay open to form a cup.

2

Bake in a preheated 200°C oven for 8-10 mins. Remove from the oven and allow to cool. They will harden as they cool.

3

Place a baby bocconcini, olive, semi dried tomato and fresh basil leaf in each salami cup. Finish off with a drizzle of the oil from the semi-dried tomatoes. Repeat for all salami cups.

Ingredients

 200 g mild salami, sliced
 12 baby bocconcini
 12 kalamata olives, pitted
 12 slices semi-dried tomatoes
 Fresh basil

Directions

1

Using a 12 hole muffin pan, place a slice of mild salami in each, making sure to push down gently to make sure they stay open to form a cup.

2

Bake in a preheated 200°C oven for 8-10 mins. Remove from the oven and allow to cool. They will harden as they cool.

3

Place a baby bocconcini, olive, semi dried tomato and fresh basil leaf in each salami cup. Finish off with a drizzle of the oil from the semi-dried tomatoes. Repeat for all salami cups.

Salami cups filled with antipasti