Every time you’re craving the flavors of antipasto, instead of making a huge platter, make those Antipasto In Bite Size Salami Cups Recipe! You’ll absolutely LOVE them, even more than the platter! All you need is to gather your favorite antipasto ingredients and start assembling these bites of goodness! Perfect start to any meal in bite sizes!
I’m so excited to share this bite size antipasto. It’s a recipe handed down to me from an dear old friend. I’ve unfortunately lost contact with her, but I remember her and her amazing food vividly. She’s a lady I met when I was just a newlywed, probably fourteen years ago (Yikes! how did time fly?) and she was about the age of my Mom 🙂
I connected with her instantly. She was kind, sweet, supportive, wise, and loved sharing her family’s Italian food! Her name is Marie and she’s from Portland, OR. I really miss you Marie! And I hope you’ll stumble upon this one day 🙂 So these salami cups are inspired by Marie and her amazing antipasto bites!
If you’re a fan of antipasto like I am, you’ll love this finger food/ bite size version! The beauty of antipasto in general is how you assemble it, so there’s no real recipe, it’s rather all about what you love to put together. If you go to your local food retailer you’ll find a huge antipasto bar, it’s a great place to pick up a little bit of everything and mostly pick up inspiration!
Today I chose some spicy tiny sweet peppers, marinated mushrooms, marinated bocconcini cheese, grilled artichokes, marinated capers and I made my favorite garlic-oregano-parmesan croutons to go with that. Then I used my favorite protein packed nut free hemp basil pesto to drizzle slightly over the antipasto bites. Perfection!
For the salami cups, because it’s all about the salami here! I chose my favorite soft salami (hard type works great too), and I chose it to be mild because I had a teeny bit of hope that my kids might eat them lol Well my oldest had just a couple and the picky little miss J. didn’t care to actually look at them. So certainly, feel free to go as spicy or mild as you prefer.
The trick to these antipasto bites is to have your salami perfectly fitting into your muffin tins. You can experiment with the mini muffin pan too for an absolutely minuscule bite lol but I suggest the standard muffin pan only, just because it’s good enough size for one serving and it’s good enough to fit the antipasto filling. The second trick is to layer DOUBLE layer of salami into each muffin pan (a single layer will always be too fine and wouldn’t hold any filling).
The salami gets baked for 15 minutes or so. It won’t be crispy or anything, it would be rather chewier and sturdier enough to hold in the antipasto filling. The third trick is not to freak out when you see the salami coming out of the oven! lol It looks quite oily at that point, so just grab some kitchen paper and dab them well to absorb as much of that oil as possible.
Now hello it’s fun time! Pile your antipasto filling in any order you like, just make sure not to over stuff your salami cups! And then drizzle some basil pesto, balsamic vinegar and enjoy!! I can’t urge you enough to make these bites—they’re totally addictive and you can make them with endless toppings every single time! So forget what I used here, let your imagination and taste buds guide you to antipasto bites perfection!! ENJOY!!
Antipasto In Bite Size Salami Cups:
For the croutons:
- Half a loaf of baguette , cut up into half inch cubes
- 1/2 teaspoon of salt
- 1 teaspoon of oregano
- 1/2 teaspoon of garlic powder
- 3 tablespoons of parmesan cheese , freshly grated
- 2 teaspoons of olive oil
For the Antipasto Bites:
- 24 slices of salami ( your choice of meat and spice level)
- 1/2 cup of marinated mushrooms
- 1 cup of marinated bocconcini
- 1/4 cup os sweet mini grilled peppers
- 1/2 cup of grilled artichokes
- 1 cup of heirloom tomatoes
Protein packed Hemp Basil Pesto for drizzling: http://www.twopurplefigs.com/protein-packed-nut-free-hemp-basil-pesto/
- Preheat the oven to 375.
- On a parchment lined baking sheet, toss the croutons ingredients and place them in the oven for 15 minutes until crisp.
- Remove the baking sheet and keep the oven on.
- Take a standard muffin pan and place 2 slices of salami into each muffin cup cavity pressing them down to form a cup shape.
- Bake the salami for about 15 minutes until it starts to shrink and get darker in color.
- Remove the muffin tin and let the salami cups cool down for 10 minutes.
- Dab off any oil on the surface of your salami cups.
- Remove the salami cups and start assembling your toppings to your taste, and then drizzle with some basil pesto. Enjoy 🙂