There’s something delightfully unexpected about transforming salami—a humble staple of charcuterie boards—into crispy, savory cups that cradle a medley of flavors. A recent rainy afternoon had me seeking culinary adventures, and these salami cups delivered just that, turning a simple appetizer into a moment of pure joy. Their crispy edges and rich, spicy aroma evoke a nostalgic warmth, reminiscent of cozy family gatherings.
Steps
- Preheat your oven to 400°F. Place a slice of salami over each cup of a muffin or cupcake tin, gently pressing to form pleats on the sides.
- Bake the salami for 7-9 minutes or until the edges are crisp and it holds its shape. Let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- In a bowl, mix together the diced mozzarella, quartered cherry tomatoes, chopped marinated bell peppers, and any other desired ingredients. Drizzle with extra virgin olive oil and gently toss to combine.
- Fill each cooled salami cup with the prepared mixture. Optionally, garnish with thinly sliced fresh basil leaves before serving.
Ingredients
- 24 slices salami, 4 inches in diameter (regular or spicy)
- 1/2 cup fresh mozzarella cheese, diced
- 1/2 cup cherry tomatoes, quartered
- 1/3 cup marinated bell pepper, drained and coarsely chopped
- 1/3 cup marinated artichoke hearts, drained and coarsely chopped (optional)
- 1/4 cup pitted kalamata olives, chopped (optional)
- 1 tablespoon extra virgin olive oil
- 1/4 cup fresh basil leaves, thinly sliced
Nutritional Values
Calories: 1320 kcal | Carbs: 24g | Protein: 72g | Fat: 120g | Saturated Fat: 48g | Polyunsaturated Fat: N/A | Monounsaturated Fat: N/A | Cholesterol: 216mg | Sodium: 6672mg | Potassium: 1128mg | Fiber: 4.8g | Sugar: 2.4g | Vitamin A: 2112IU | Vitamin C: 48mg | Calcium: 192mg | Iron: 4.8mg
FAQ
- How can I prevent my Salami Cups from becoming too greasy?
- To reduce greasiness in your Salami Cups, try lining your cooling rack with paper towels to absorb excess oil released during baking.
- Is it possible to use other meats instead of salami?
- Yes, you can substitute salami with large slices of pepperoni or other deli meats like ham, capicola, or prosciutto. However, ensure that the slices are around 4 inches wide to maintain the appropriate size for filling.
- What should I do if my Salami Cups aren’t holding their shape?
- If your Salami Cups are collapsing, try placing 1-inch foil balls in the center of each cup during baking. If they still don’t hold their shape, they may need to bake a bit longer to get the edges crispy enough.
- Can I prepare Salami Cups in advance?
- You can bake the Salami Cups and prepare the filling ahead of time. Store both separately in airtight containers in the refrigerator for up to one day, and assemble them just before serving to maintain their crispness. Freezing is not recommended.
Tips
- Use the Right Size Salami: Ensure you use salami slices that are 4 inches in diameter. Smaller slices will shrink too much during baking, making them difficult to fill.
- Avoid Excess Salt: Since salami is inherently salty, balance your fillings with sweeter or less salty ingredients to avoid an overly salty appetizer. Avoid adding marinated mozzarella balls for this reason.
- Maintain Shape with Foil Balls: If your salami cups aren’t holding their shape, place a 1-inch foil ball into each cup before baking to help them retain their form.
- Prepare Ahead of Time: You can bake the salami cups and prepare the fillings in advance. Keep them in separate airtight containers in the refrigerator and assemble just before serving to maintain crispness.
Equipment
- Standard Muffin Tin or Cupcake Pan – Used to shape and bake the salami into cups.
- Wire Cooling Rack – For cooling the baked salami cups to maintain their crispness.
- Small Ramekins or Measuring Cups – Helpful for pressing the salami slices into the muffin tin to form the cups.
- Foil Balls (or Foil Sheets) – To help maintain the shape of the salami cups during baking, if needed.
