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Salami Antipasto Bites
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.
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.
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.
While the salami cups are cooling, grab a mixing bowl. Add quartered mozzarella balls, artichoke hearts, chopped roasted peppers and quartered olives.
Season with freshly ground black pepper (6 to 8 turns) and finely chopped parsley. Mix until well combined.
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!
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.