Antipasta Bites

By learen

Ingredients

• 24 slices (4 in diameter) genoa salami
• 2 jars (6oz ea)marinated artichoke hearts, drained and finely chopped'
• 2/3 c finely chopped jarred roasted red peppers
• 1/4 c chopped fresh basil, plus more for garnishing
• 48 fresh perlini mozzarella balls

Details

Servings 24
Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

Position a rack in the middle of the oven and preheat to 400. Divide the salami between 24 muffin tins, pressing the salami slices into the cups. Roll up a ball of aluminum foil and place in the middle to keep them down. Bake until the salami is crisp, about 15 min. Remove from the oven; let cool slightly in the pan then discard the foil.

In a medium bowl, mix the rest of the ingredients and spoon into the cooled cups. Top with more chopped basil.