Crispy Salami Cups
Crispy baked salami cups filled with cherry tomatoes, bocconcini and basil.
š½ļø Makes 12
Nutrition
per 1 cup60
Calories
3g
Protein
1g
Carbs
5g
Fat
Ingredients
| 12 pieces | Genoa salami, thinly sliced | |
| 1/2 cup | 120 ml | Cherry tomatoes, chopped |
| 1/2 cup | 120 ml | Mini pearl bocconcini |
| 3 tbsp | 45 ml | Fresh basil, chopped |
| 1 tbsp | 15 ml | Olive oil |
Instructions
- Preheat your oven to 400Ā°F (200Ā°C).
- Shape the salami: place one piece of salami into each cup of a regular muffin tin. Gently press down to form a cup shape. A shot glass or very small glass can help press and form the salami to the tin.
- Bake for 8 to 10 minutes, or until the salami is crisp and holds its shape. The cups will crisp up slightly more as they cool.
- Carefully remove the crispy salami cups from the tin and let them cool completely on a wire rack.
- Prepare the filling: in a medium bowl, combine the cherry tomatoes, fresh basil, mini bocconcini and olive oil. Gently toss the mixture. (You can skip mixing in the basil and instead top the finished dish with fresh basil right before serving.)
- Assemble: fill each cooled salami cup with the tomato and cheese mixture.