Best Hard Salami Cups Recipes

SALAMI CUPS WITH WHIPPED HONEY RICOTTA AND FRESH FIGS

Salami Cups with Whipped Honey Ricotta and Fresh Figs image

Provided by Jeff Mauro, host of Sandwich King

Time 50m

Yield 24 cups

Number Of Ingredients 10

Ingredients

24 thin slices salami
2 cups whole-milk ricotta cheese
4 ounces mascarpone cheese
2 tablespoons honey
Grated zest of 1 lemon plus 1 tablespoon fresh lemon juice
1 teaspoon crushed red pepper
Kosher salt
4 ripe fresh figs, sliced into thin "coins"
1/2 cup hazelnuts, toasted and crushed
Fresh basil leaves, cut into chiffonade, for garnish

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.

ANTIPASTO CUPS

Antipasto Cups image

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

Ingredients

24 slices Genoa salami (3-1/2 inches)
1 can (14 ounces) water-packed artichoke hearts
1 jar (8 ounces) marinated whole mushrooms
1 jar (8 ounces) roasted sweet red peppers
1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon garlic salt
1/8 teaspoon pepper

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.