Antipasti Bites

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Ingredients

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

Instructions

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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