Days fly by...a blog created to remember the day to day adventures of our life.
Sunday, March 16, 2014
We had some friends over for dinner tonight and while I didn't capture a single picture of our families, we did really enjoy these appetizers! Recipe says to bake cups for 15 minutes until salami is crisp, watch this closely, after 7 minutes my salami was burned and I had to start over - glad I did! Good friends and good food!
24 slices (4-inch diameter) genoa salami
2 6 ouncejars marinated artichoke hearts, drained and finely chopped
2/3cupfinely chopped jarred roasted red peppers
1/4cupchopped fresh basil, plus more for garnishing
48 fresh perlini mozzarella balls
Position a rack in the middle of the oven; preheat to 400 degrees . Divide the salami between two 12-cupmuffin pans, pressing the salami slices into the cups.
Tear aluminum foil into pieces; lightly mold into twenty-four 1-inch balls. Push the foil balls into each muffin cup to secure the salami. Bake until the salami is crisp, about 15 minutes. Remove from the oven; let cool slightly in the pan. Discard the foil.
In a medium bowl, mix the artichoke hearts, roasted peppers, 1/4 cup basil and the mozzarella balls.
Place the salami cups on a platter. Fill with the vegetable mixture. Top with more chopped basil.