I can hardly believe November is almost over — December is right around the corner. If you’ve been following the blog, you’ll already know I’ve released a FREE EBOOK titled Entertain with Cooking For Busy Mums and D’Orsogna. It contains 16 holiday recipes spanning entrees, mains, drinks and desserts. You can download a free copy from the ebook download link on the site.
This week I’m sharing the fourth of six recipes on the blog (the remaining ten are exclusive to the ebook): Baked Salami Cups with Antipasti. These bite-sized treats are elegant, simple to prepare and perfect for entertaining.
When salami is baked in a muffin tin it holds the shape of the cup, creating a crisp edible vessel for your favourite antipasti fillings.
INGREDIENTS
Makes 12 | Prep 5 mins | Cook 8–10 mins
2 packets D’Orsogna Deli Fresh Mild Salami
12 baby bocconcini
12 Kalamata olives, pitted
12 slices semi-dried tomatoes
12 fresh basil leaves
METHOD
1. Preheat oven to 200°C. Lightly press one slice of mild salami into each hole of a 12-hole muffin pan, forming a cup shape.
2. Bake 8–10 minutes until the salami edges begin to crisp. Remove from the oven and allow to cool — they will firm up as they cool.
3. Fill each salami cup with one baby bocconcini, one olive, a slice of semi-dried tomato and a fresh basil leaf. Finish with a small drizzle of the oil from the semi-dried tomatoes. Repeat for all cups.
These are best enjoyed the day they’re made.
D’Orsogna Deli Fresh Mild Salami is available nationally at Woolworths. Larger salami slices work especially well for this recipe.
If you enjoy the ebook, please share it with family and friends.
This is a sponsored post. The recipe and ebook were created by me, Amanda, and are provided free for your cooking enjoyment.
Find more D’Orsogna recipes on their Facebook page and official website.