Antipasto Bites in Baked Salami Cups

 These antipasto bites are the perfect appetizer to serve at any party or BBQ you have this summer. The baked salami cup allows you to just grab them off a dish and pop them right in your mouth, no mess or silverware involved. The salty salami is crisp which tastes great with the fresh basil and soft cheese, so many flavors in one small bite! I served these over the weekend up in Connecticut at my cousin's 30th birthday party and they were gone in minutes.

24-30 Slices Hard Salami (4inches in diameter)
1 Cup Marinated Artichokes - Diced
1 Cup Roasted Red Peppers - Diced
4-5oz Part Skim Mozzarella Cheese - Diced
1/4 Cup Fresh Basil Leave - Minced
Drizzle Olive Oil

Adapted from: http://cookingpinterest.blogspot.com/

Preheat the oven to 400 F. Using a muffin tin push a salami slice down into each opening so that it forms a little cup. Bake about 8 minutes, you will hear the grease popping when they are done and the edges of each slice will start to get brow. You don't want them too crispy or they will crack and spill their contents while they are being served. When they are done take them out of the oven and let them cool for a few minutes in the tin. Then to get some of the grease off of them place them upside down on a baking rack with a piece of paper towel underneath. 

While the salami cups are baking in the oven you can get your antipasto together. Dice up the marinated artichokes, roasted red pepper, basil and cheese. Drizzle just a little bit of olive oil over the bowl and toss to coat and combine the ingredients. Allow the mixture to sit in the fridge for a bit so the flavors mold together. Just before serving spoon a heaping serving of the antipasto into one of the dried and cooled salami cups. Keep both in the fridge when not eating.

Enjoy!!

Linked at: http://www.thecountrycook.net/