ANTIPASTO CUPS
Antipasto Cups from Delish.com is the easy appetizer you've been looking for.
Categories antipasto cups mozzarella artichokes grape tomatoes easy appetizers Italian appetizers salami
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Place 1 salami slice into each well of a muffin tin. Bake 8-10 minutes, until salami is crisp. Let cool in muffin tin, 10-15 minutes.
- Meanwhile, make filling: into a large bowl, combine ciliegine, tomatoes, olives, artichoke hearts, basil, and vinegar. Toss gently and season with salt and pepper. Spoon into cooled salami cups and serve.
ANTIPASTO CUPS
Turn salami slices into appetizer shells to fill with the veggies and cheese of your choice. -Melissa Obernesser, Utica, New York
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Press half of the salami into 12 muffin cups. Loosely crumple aluminum foil to form twelve 2-in. balls; place in cups to keep salami from sliding. Bake until edges begin to brown, 6-8 minutes. Using tongs, remove from pans and invert onto paper towels to drain. Wipe muffin cups clean. Repeat with remaining salami, reusing foil balls., Meanwhile, drain and coarsely chop artichoke hearts, mushrooms and red peppers; transfer to a small bowl. Stir in cheese. In another bowl, whisk oil, vinegar, garlic salt and pepper until blended. Drizzle over vegetable mixture; toss to coat. Using a slotted spoon, fill salami cups with vegetable mixture.
Nutrition Facts : Calories 87 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 325mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
SALAMI CUPS WITH WHIPPED HONEY RICOTTA AND FRESH FIGS
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 50m
Yield 24 cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the salami slices over the cups of a 24-cup mini muffin tin (slightly overlapping is fine), then top with a second mini muffin tin, pressing the salami slices into the cups and compressing them. Flip the muffin tins over and put the whole thing on a baking sheet upside down. Top with a cast-iron pan for more compression. Bake for about 12 minutes, then remove the cast-iron pan carefully. Bake for an additional 12 minutes. Let the salami cups cool completely, dabbing any rendered fat with paper towels.
- Using a hand mixer, whip the ricotta, mascarpone, honey, lemon juice, crushed red pepper and some salt until light and fluffly, about 2 minutes. Transfer the mixture to a piping bag (or make a piping bag using a resealable plastic bag).
- Fill each salami cup with the some of the whipped ricotta mixture, then top with a couple slices of fig and some crushed hazelnuts. Garnish with the lemon zest and basil.
PASTA WITH SALAMI AND PEAS
This recipe is SUPER simple and incredibly tasty. If you like Pasta Aglio Olio (pasta with garlic and olive oil), you'll LOVE this. The salty, garlicky salami with the sweet green peas -- MMMM! You'll find yourself making it all the time!
Provided by SAVVYHOSTESS
Categories World Cuisine Recipes European Italian
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, and cook for 6 minutes. Mix in peas. Continue cooking 4 to 6 minutes, until pasta is al dente. Drain, and return to pot.
- Heat the oil and butter in a skillet over medium heat. Stir in green onions and garlic. Season with salt, black pepper, and cayenne pepper. Cook and stir until green onions are tender. Mix in salami, and continue cooking until heated through. Transfer to the pot with the cooked pasta. Add Parmesan cheese, and gently toss.
Nutrition Facts : Calories 582.3 calories, Carbohydrate 52.3 g, Cholesterol 52.1 mg, Fat 32.1 g, Fiber 4.9 g, Protein 21.1 g, SaturatedFat 10.5 g, Sodium 805.3 mg, Sugar 3.6 g
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