Crispy Salami Antipasto Bites
These delicious salami antipasto bites are filled with fresh Mediterranean ingredients, bursting with tangy, creamy, and savory goodness, creating the perfect bite-sized antipasto. Â
I prepared this easy recipe for crispy salami antipasto bites recently, and they were a hit. What’s not to love about a crispy baked salami cup filled with a tangy antipasto salad with creamy, salty goodies like pearl mozzarella, kalamata olives, tomatoes, and artichoke hearts? This easy, crispy salami cup recipe makes a terrific appetizer for potlucks, football gatherings, or the upcoming holiday feasts.
Crispy Salami Antipasto Bites
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
- â…› tsp dried basil
- â…› 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
How to Make Crispy Salami Antipasto Bites
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.
Equipment
- 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
- â…› tsp dried basil
- â…› 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.
They look so colourful and delicious…and I love these are perfect for low carb diet too.
This looks like an awesome appetizer as I like all of the ingredients.