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Antipasto Cups

Name: Antipasto Cups
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 dozen.
Cuisine: Europe, Italian
Ingredients: 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

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Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 10 min./batch

Makes

2 dozen

Updated: Sep. 23, 2022

Turn salami slices into appetizer shells to fill with the veggies and cheese of your choice. —Melissa Obernesser, Utica, New York

Antipasto Cups Recipe photo by Taste of Home

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Ingredients

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

Directions

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.