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Crispy Salami Antipasto Bites
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Crispy Salami Antipasto Bites

Course Appetizer
Cuisine Greek, Italian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 12 Antipasto Bites
Author Pam - For the Love of Cooking

Equipment

  • Muffin Tray
  • Small Glass Jar with Lid

Ingredients

Salami Cups:

  • 12 slices of salami I used Genoa

Balsamic Vinaigrette:

  • 2 tbsp olive oil
  • 2 tbsp white balsamic vinegar
  • 1 clove of garlic minced
  • Pinch of sugar to taste
  • ⅛ tsp dried basil
  • ⅛ tsp dried oregano
  • Pinch of crushed red pepper flakes to taste
  • Sea salt and freshly cracked black pepper to taste

Antipasto Salad:

  • ½ cup mozzarella pearls
  • ½ baby tomatoes halved if larger
  • ¼ cup kalamata olives halved
  • ¼ cup marinated artichoke hearts chopped
  • ¼ cup pepperoncini rings
  • 2 tbsp fresh basil chopped
  • Sea salt and freshly cracked black pepper to taste

Instructions

  • Preheat the oven to 375 degrees.
  • Make the crispy salami cups by pressing slices into each cup of a muffin tray, shaping them into a cup shape.
  • Bake for 8–10 minutes, or until crispy and slightly curled.
  • Remove from the oven and let them cool completely in the muffin tray. They will crisp up as they cool.
  • Prepare the vinaigrette by combining the olive oil, white balsamic vinegar, garlic, sugar, basil, oregano, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Set aside to allow the flavors some time to mingle.
  • Prepare the antipasto salad by combining the mozzarella pearls, baby tomatoes, kalamata olives, artichoke hearts, pepperoncini rings, fresh basil, sea salt, and freshly cracked black pepper to taste.
  • About 15-20 minutes before serving, drizzle some of the well-shaken vinaigrette to taste over the salad and toss to coat evenly.
  • When ready to serve, spoon some antipasto salad into each crispy salami cup.
  • Serve immediately. Enjoy.