Ingredients
- 24 slices Salami, thinly sliced
- 1 cup Mozzarella Pearls
- 1 cup Parmesan Cheese, cubed
- 1 jar Cento Red Yellow Roasted Peppers (12 oz), drained and chopped
- 1 jar Cento Quartered and Marinated Artichoke Hearts (12 oz), drained and chopped
- 1/4 cup Cento Spanish Stuffed Manzanilla Olives, drained
- Cento Italian Balsamic Glaze
- Fresh Basil Leaves, for garnish
Directions
Preheat your oven to 375°F. To make salami cups, you need to take a muffin tin and press a slice of salami into each cup. Make sure that the salami covers the bottom and sides of the cup forming a cup shape. Then, bake the salami cups in the oven for 8-10 minutes until they turn slightly crispy. Once done, let the salami cups cool slightly before carefully removing them from the muffin tin. Place the salami cups on a serving platter or plate. Fill each cup with mozzarella cheese pearls, parmesan cheese cubes, roasted peppers, artichoke hearts, and olives. Drizzle balsamic glaze over the filled cups. Garnish each cup with fresh basil leaves. Serves 4-6.
