Sunday, March 16, 2014

Antipasti Bites

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!

Antipasti Bites
  • 24 slices (4-inch diameter) genoa salami
  • 2 6 ounce jars  marinated artichoke hearts, drained and finely chopped
  • 2/3 cup finely chopped jarred roasted red peppers
  • 1/4 cup chopped fresh basil, plus more for garnishing
  • 48 fresh perlini mozzarella balls
  1. 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.
  2. 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.
  3. In a medium bowl, mix the artichoke hearts, roasted peppers, 1/4 cup basil and the mozzarella balls.
  4. Place the salami cups on a platter. Fill with the vegetable mixture. Top with more chopped basil.

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