Salami Antipasto Cups

By Tdunl

Ingredients

• 24 slices round salami
• ½ cup mozzarella cheese, torn or cubed
• ½ cup artichoke hearts, chopped
• ⅓ cup cherry tomatoes, quartered
• 10 basil leaves, torn
• 2 Tbsp roasted red peppers, chopped
• 1 Tbsp olive oil
• 1 Tbsp balsamic vinegar

Preparation

Step 1

1. Heat oven to 375F. Line 24 mini muffin tins with salami.

2. Fill each cup with a 1-inch loose tinfoil ball. Bake 12 to 15 minutes until crispy. Let cool completely.

3. Toss together remaining ingredients. Spoon into cooled cups.

4. Serve warm or at room temperature- not cold; taste better when eaten right away