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Antipasto Cups

Turn salami slices into appetizer shells to fill with the veggies and cheese of your choice. —Melissa Obernesser, Utica, New York
  • Total Time
    Prep: 20 min. Bake: 10 min./batch
  • Makes
    2 dozen


  • 24 slices Genoa salami (3-1/2 inches)
  • 1 can (14 ounces) water-packed artichoke hearts
  • 1 jar (8 ounces) marinated whole mushrooms
  • 1 jar (8 ounces) roasted sweet red peppers
  • 1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper


  • Preheat oven to 400°. Press half of the salami into 12 muffin cups. Loosely crumple aluminum foil to form twelve 2-in. balls; place in cups to keep salami from sliding. Bake until edges begin to brown, 6-8 minutes. Using tongs, remove from pans and invert onto paper towels to drain. Wipe muffin cups clean. Repeat with remaining salami, reusing foil balls.
  • Meanwhile, drain and coarsely chop artichoke hearts, mushrooms and red peppers; transfer to a small bowl. Stir in cheese. In another bowl, whisk oil, vinegar, garlic salt and pepper until blended. Drizzle over vegetable mixture; toss to coat. Using a slotted spoon, fill salami cups with vegetable mixture.
Nutrition Facts
1 appetizer: 87 calories, 6g fat (3g saturated fat), 16mg cholesterol, 325mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 5g protein.

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