Antipasti Bites

By á-4084

Save the artichoke marinade to mix with the ingredients. Change out the mozzarella for dices provolone and add chopped olives and pepperoncini. Add salt & pepper to taste.

Ingredients

• 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

Preparation

Step 1

Position a rack in the middle of the oven; preheat to 400 degrees . Divide the salami between two 12-cup muffin pans, pressing the salami slices into the cups.
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.
In a medium bowl, mix the artichoke hearts, roasted peppers, 1/4 cup basil and the mozzarella balls.
Place the salami cups on a platter. Fill with the vegetable mixture. Top with more chopped basil.