These crispy, salty Italian salami cups are filled with mozzarella, artichokes, and fresh, juicy, cold, crunchy veggies—a huge flavor punch packed into one bite. They’re a great party or game day appetizer.
24 thin slices salami
8 ounces mozzarella cheese pearls, such as BelGioioso®, drained
2/3 cup chopped artichoke hearts, from 1 (14 ounce) can, drained
2/3 cup chopped tomato
2/3 cup diced English cucumber
1/3 cup chopped roasted red peppers, from 1 (12 ounce) jar, drained
1/3 cup sliced black olives
1/4 cup chopped fresh basil
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
Preheat the oven to 350 degrees F (180 degrees C). Press each slice of salami into 24 mini muffin cups and press to shape it along the sides. Place small balls of foil in the center of each cup if they are curling in.
Bake the salami cups in the preheated oven until crisp, 8 to 10 minutes. Allow to cool and drain on paper towels.
While salami bakes, add mozzarella, artichoke hearts, tomato, cucumber, red peppers, black olives, basil, olive oil, vinegar, garlic powder, pepper, and salt to a bowl and stir well to combine. Divide salad mixture among salami cups and serve.
