Antipasti Bites

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  1. 24 slices (4 inch diameter) genoa salami
  2. 2 jars (6 oz each) marinated artichoke hearts, drained and chopped
  3. 2/3 c jarred roasted red peppers, finely chopped
  4. 1/4 c fresh basil, chopped
  5. 48 fresh perlini mozzarella balls (or larger fresh mozzarella cut into small pieces)
  6. basil for garnish, chopped
  7. aluminum foil


  1. Position a rack in the middle of the oven; preheat to 400°F. Divide the salami between two 12 cup muffin pans, pressing the salami slices into the cups.
  2. Tear aluminum foil into pieces; lightly mold into 24 (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.
  3. Discard the foil. Blot the salami with paper towels to remove excess grease.
  4. In a medium bowl, mix the artichoke hearts, roasted red pepper, basil and the mozzarella balls.
  5. Place the salami cups on a platter. Fill with the vegetable mixture.
  6. Garnish with chopped fresh basil.

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Antipasti Bites - Picture of Recipe
Antipasti Bites - Picture of Recipe
Serves: 24 Appetizers
Course: Appetizer
Ethnicity/Origin: Italian
Key Ingredient: Salami,Artichokes,Basil
Difficulty: 2 - Medium
Make Ahead: Partial
Prep Method: Oven Bake
Themes/Holidays: Tailgate,

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