Crispy Salami Cups
Crispy Salami Cups
Ingredients
For the Crispy Salami Cups
- 12 salami slices, large, round slices
For the Bruschetta-like Filling
- 1 cup cherry tomatoes, diced
- 1/2 cup kalamata olives, pitted and chopped
- 1/2 cup cucumber, peeled, seeded, and diced
- 1/2 cup feta cheese, crumbled or diced
- 1/4 cup pickled red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, or to taste
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup standard muffin tin.
⏱️ 5 min•🌡️ 375
- 2
Place one salami slice into each cup of the prepared muffin tin. Using a small glass or the back of a spoon, gently press each salami slice down into the muffin tin cup to form it into a cup shape. Ensure the edges are somewhat even.
⏱️ 3 min
- 3
Bake the salami cups in the preheated oven for 12-15 minutes, or until the salami is crispy and has formed distinct cup shapes. Keep a close eye on them to prevent burning.
⏱️ 15 min•🌡️ 375
- 4
Carefully remove the muffin tin from the oven. Using tongs, transfer the crispy salami cups to a plate lined with paper towels to absorb any excess oil. Let them cool slightly while you prepare the filling.
⏱️ 2 min
- 5
In a medium mixing bowl, combine the diced cherry tomatoes, chopped kalamata olives, diced cucumber, crumbled feta cheese, and finely chopped pickled red onion.
⏱️ 5 min
- 6
Add the olive oil, red wine vinegar, salt, black pepper, and red pepper flakes to the vegetable mixture. Stir gently until all ingredients are well combined and coated.
⏱️ 3 min
- 7
Spoon the prepared bruschetta-like filling into each crispy salami cup. Arrange on a serving platter.
⏱️ 2 min
- 8
Serve immediately as an appetizer. Enjoy your savory, girl-coded Crispy Salami Cups!
Kitchen Tools
Nutrition Facts (per serving)
Crispy Salami Cups
For the Crispy Salami Cups
- 12 salami slices, large, round slices
For the Bruschetta-like Filling
- 1 cup cherry tomatoes, diced
- 1/2 cup kalamata olives, pitted and chopped
- 1/2 cup cucumber, peeled, seeded, and diced
- 1/2 cup feta cheese, crumbled or diced
- 1/4 cup pickled red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, or to taste
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup standard muffin tin.
⏱️ 5 min•🌡️ 375 - 2
Place one salami slice into each cup of the prepared muffin tin. Using a small glass or the back of a spoon, gently press each salami slice down into the muffin tin cup to form it into a cup shape. Ensure the edges are somewhat even.
⏱️ 3 min - 3
Bake the salami cups in the preheated oven for 12-15 minutes, or until the salami is crispy and has formed distinct cup shapes. Keep a close eye on them to prevent burning.
⏱️ 15 min•🌡️ 375 - 4
Carefully remove the muffin tin from the oven. Using tongs, transfer the crispy salami cups to a plate lined with paper towels to absorb any excess oil. Let them cool slightly while you prepare the filling.
⏱️ 2 min - 5
In a medium mixing bowl, combine the diced cherry tomatoes, chopped kalamata olives, diced cucumber, crumbled feta cheese, and finely chopped pickled red onion.
⏱️ 5 min - 6
Add the olive oil, red wine vinegar, salt, black pepper, and red pepper flakes to the vegetable mixture. Stir gently until all ingredients are well combined and coated.
⏱️ 3 min - 7
Spoon the prepared bruschetta-like filling into each crispy salami cup. Arrange on a serving platter.
⏱️ 2 min - 8
Serve immediately as an appetizer. Enjoy your savory, girl-coded Crispy Salami Cups!