24 slices salami, the large size, 4 inches in diameter – regular or spicy but be sure it’s 4” wide. 1/2 cup fresh mozzarella cheese, (4 oz) diced 1/2 cup cherry tomatoes, quartered 1/3 cup marinated bell pepper, well drained and coarsely chopped 1/4 cup pitted kalamata olives, chopped, optional 1 Tbsp extra virgin olive oil 1/4 cup fresh basil leaves, thinly sliced 1/3 cup marinated artichoke hearts, optional, well-drained, coarsely chopped
Lay each slice of salami over a standard muffin tin or cupcake pan and push them into the cups using a small ramekin or
a measuring cup to form the little salami bowls. Pushing it into the cups creates little pleats which helps them to keep their form.
Bake at 400°F for 7-9 minutes or until salami is crisp at the edges and holds its shape. Let cool in baking pan for 5 minutes then transfer salami to a wire rack and cool completely.
In a mixing bowl, combine the filling ingredients and olive oil and gently stir to combine.
Divide the filling between the cups. Garnish with fresh basil leaves if desired and serve. ENJOY