Baked Salami Holly Cups
Ingredients
Method
Set your oven to 180°C. Lightly grease a 12-cup muffin tin to prevent sticking.
Place one slice of D’Orsogna Mild Salami into each muffin cup. Gently press down so the salami forms a cup shape that will hold the filling. Ensure the salami covers the base and sides evenly.
Pour the lightly whisked eggs into each salami cup, filling them about ¾ full to allow room for the filling to expand as it bakes. Sprinkle a few slices of kalamata olives on top of the eggs.
Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until the egg mixture is fully set and slightly golden on top. Keep an eye on them to avoid overcooking.
Once baked, remove the muffin tin from the oven and allow the salami cups to cool slightly. Carefully lift each cup from the tin using a spoon or fork, ensuring they remain intact.
Top each salami cup with a teaspoon of smooth ricotta. The creamy texture of the ricotta adds a delicious contrast to the savoury salami and eggs.
For a festive finish, place 2-3 cherry tomato halves and two fresh basil leaves on top of each cup. This not only adds a pop of colour but also complements the flavours beautifully.
Arrange the finished salami cups on a serving plate and enjoy them warm or at room temperature. These savoury bites are perfect for a holiday brunch or an easy appetiser!
Ingredients
Directions
Set your oven to 180°C. Lightly grease a 12-cup muffin tin to prevent sticking.
Place one slice of D’Orsogna Mild Salami into each muffin cup. Gently press down so the salami forms a cup shape that will hold the filling. Ensure the salami covers the base and sides evenly.
Pour the lightly whisked eggs into each salami cup, filling them about ¾ full to allow room for the filling to expand as it bakes. Sprinkle a few slices of kalamata olives on top of the eggs.
Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until the egg mixture is fully set and slightly golden on top. Keep an eye on them to avoid overcooking.
Once baked, remove the muffin tin from the oven and allow the salami cups to cool slightly. Carefully lift each cup from the tin using a spoon or fork, ensuring they remain intact.
Top each salami cup with a teaspoon of smooth ricotta. The creamy texture of the ricotta adds a delicious contrast to the savoury salami and eggs.
For a festive finish, place 2-3 cherry tomato halves and two fresh basil leaves on top of each cup. This not only adds a pop of colour but also complements the flavours beautifully.
Arrange the finished salami cups on a serving plate and enjoy them warm or at room temperature. These savoury bites are perfect for a holiday brunch or an easy appetiser!