Daniel White
The perfect appetizer for a pasta dinner or first spring cookout, these antipasto bites are a wonderful mix of flavor, texture and visual appeal. Combine this delicious snack with a Blackberry-Lemon Bramble for a refreshing and tasty pairing for any occasion.
Antipasto Bites
(makes 12 pieces)
Tools needed
- Mixing Bowl
- Muffin Pan
- Serving Tray
Ingredients
- 12 slices of Genoa salami
- 10-12 pitted Kalamata olives, quartered
- 12 mini mozzarella balls or slices, cut in half or quarters
- ¼-cup of marinated artichoke hearts, drained and chopped
- ¼-cup of roasted red peppers, drained and chopped
- 3 Tbsp of finely chopped parsley for garnish
- 1 tsp fresh-ground black pepper
Instructions
- Place one salami slice into each of the cups of the muffin pan. Press the salami slices around the sides to form a cup.
- Bake at 400 degrees for 10-12 minutes, until salami is crispy. Remove from the oven and let cool.
- In a medium mixing bowl, combine olives, mozzarella balls, artichoke hearts and roasted red peppers. Toss lightly.
- After the salami cups have cooled, spoon mixed ingredients evenly into cups and place onto serving tray.
- Garnish with parsley and fresh-ground black pepper.
- Cover and refrigerate, or serve immediately.
* Tip: Have the salami sliced thin for a crispier shell or a little thicker for a chewy shell texture.
