A couple of weeks ago I found myself needing a quick appetizer to bring to small dinner party. I know this sounds super lame but I seriously had completely forgotten about it. This past year as been a bit anti-social for me. Honestly, it is probably the most reclusive period I can ever remember but I haven’t been feeling like myself and that doesn’t make me feel super social.
Anyway, I had just a couple of hours to figure it out and the baby was taking a nap so there was no running out to the store. After reviewing my pantry and fridge, I realized I had ingredients for an Antipasto.
I got this idea to make salami cups about a year ago at a food event and kind of tucked it away and promised myself I would bust it out sooner than later.
These Salami Antipasto Bites are a perfect appetizer for anyone who is Low Carb, Primal and Gluten Free. I did use marinated mozzarella but you could leave it off if you want this to be Dairy Free and Paleo. Or you could make half of them with the cheese and half without. I think the cheese really makes the dish!
All of the bold flavors of antipasto packed into one perfect bite. Make these for you next party or event and watch them disappear!
NOTES:
- Salami is sold in a variety of sizes. I found that the 4″ round slices make the most perfect one-bite cups.
- You can (and should!) make the filling in advance. It will save you time but also it tastes better after the flavors marinated together.
- Make sure you use marinated mozzarella and artichokes as they add a lot of the flavor to the filling. Trader Joe’s has relatively inexpensive, clean-ingredient versions of both of these!
Did you make this recipe? Please give it a star rating below!
Salami Antipasto Bites
- 24 slices 4" round nitrite-free Salami see NOTES
- 12 to 15 marinated mini mozzarella balls quartered
- 1/3 cup marinated artichokes drained and quartered
- 1/4 cup roasted peppers drained and chopped
- 10 to 12 pitted kalamata olives quartered
- 6 to 8 turns freshly ground black pepper
- 2 Tablespoons finely chopped flat-leaf parsley plus more for serving
- Mini Muffin Pan
- Cooling Rack
- Serving Tray
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Preheat oven to 350F. Press each slice of salami into the muffin pan. Use your fingers to press the sides against each other and to make a "pleat" so they seal.
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Bake for 8 to 10 minutes until fat has rendered and the cups are a bit crispy. Remove from oven and allow to cool for 5 minutes in the muffin tin.
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Remove each salami cup from tin to a cooling rack lined with paper towels.Allow cups to cool completely before filling them. If you have a couple extra minutes, I recommend blotting them with a napkin or paper towel to remove any excess oil.
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While the salami cups are cooling, grab a mixing bowl. Add quartered mozzarella balls, artichoke hearts, chopped roasted peppers and quartered olives.
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Season with freshly ground black pepper (6 to 8 turns) and finely chopped parsley. Mix until well combined.
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Use a spoon to gently fill each salami cup, place on a serving tray, top with a touch of fresh parsley and serve immediately. Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Hello,
Why isn’t there any nutrition info posted for these salami bites? You say they are low carb, but how does anyone know? This recipe is no good to me without at least carb counts. Pls post them.
I am making these next week. I think I will use peppadews, in place of the roasted peppers, to give it a little kick. I am sure they will be delicious.
Great call on using peppadews Michele!! That sounds awesome 🙂
These look really good. I wonder if the salami cups (without filling) and filling could be made ahead and stored in the fridge. Then put together before serving. Maybe if only 24 hrs ahead? It’s a great gluten free option.
Hi Babette! I don’t recommend it because they may lost their crispiness and also the fat will solidify which may look unappetizing. You could make the “shells” in the morning and then leave out to cool until ready to fill and use.
Ok, this was a last minute thing for me. I read the recipe, realized I had to take an appetizer to the party in a few hours. Ran to Trader Joe’s and threw it together. My Italian friends, who actually owned a restaurant at one time, was commenting to my husband about the appetizer, not knowing it came from our house. Hubby was trying to tell her how I did the salami; she was surprised it was me who made it. She came to me asking because she wants to make it for the family tomorrow. Was looking for a way to email it from this page but it’s not setup for that – boo! I will figure out another way to get it to her. But, good recipe, it’s a winner!
Hi Kathie! So glad to hear that everyone loved these. Thanks for letting me know. Also, you can just email the link to the recipe. http://www.everydaymaven.com/2015/salami-antipasto-bites/
Can the salami cups be prepared ahead of time (a couple of days) also?
Hi Beth!
I’ve never tried making them days in advance – only early in the morning for using later that evening. I would be concerned about storage and the cups losing their crispy texture once refrigerated for too many days.
same question I don’t see a reply
Hey Gloria – I replied to Beth —
I’ll repaste it:
“I’ve never tried making them days in advance – only early in the morning for using later that evening. I would be concerned about storage and the cups losing their crispy texture once refrigerated for too many days.”
Made these salmi cups on Friday covered them and put in refrigerator, used them on Sunday put them in the oven for 5 minutes they were fine.
That is fantastic Gloria! Thanks for letting us all know and Happy Holidays!
If something isn’t on our calendar, it doesn’t exist! Same deal with our grocery list: we’ve gone to the store before just to buy lettuce for a salad. Knowing that, we didn’t put it on the list. You can guess what happened — we got home from the store with all sorts of stuff. But not the lettuce! Anyway, love the idea of these salami cups. Very clever. And the filling? Awesome!
Oh my gosh John – I do that as well if I don’t have my list! Especially if I have one of my kids with me and no list – then it’s total chaos. 😉
These look awesome! I can’t wait to try them. I have been loving the recipes you have posted. I tried the empanadas the other day also and my family loved them. Thanks
Hope you love them Kari!
Holy moly, these look incredibly tasty
Thanks Paul!
These look great! I have an infant who doesn’t allow me to do anything and hardly sleeps so I think I’ll be busting this one out for the holidays! I have been feeling off lately too so I hope you feel better soon!
I feel you Allyson! The post-pregnancy hormones have been tough for me. Little man is almost 10 months and I STILL feel like a walking hot mess lunatic.
That pretty much describes the feeling. Couldn’t have said it better myself.
It gets easier. When my older son turned 1, I kind of had a break-through and started becoming “me” again – maybe a little bit different version but still ;). Hang in there Allyson!!! xoxoxo
These are so cute and clever! Now I know what I’m making for our New Year’s Eve party. Rating 5 stars because I KNOW it will be delicious!
Thanks Therese!! 🙂