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antipasti bites

Salami Antipasto Bites

Chef Trudy
A salami shell filled with roasted peppers, mozarella cheese and artichokes makes for a great nibble when friends come to visit. Enjoy this antipasto bite at any time
Prep Time 15 minutes
Cook Time 10 minutes
Cooling time 1 hour
Total Time 1 hour 25 minutes
Course Appetizer
Cuisine Italian
Servings 8 servings


  • 4 tbsp crushed fresh basil
  • 1 cup artichoke hearts
  • 24 slices Genoa Salami
  • 1/3 cup roasted red peppers
  • 4 oz fresh mini mozzarella balls


Make Artichoke mixture (allow time to cool)

  • Chop the roasted red peppers in to small pieces
  • Chop artichoke hearts in to small pieces
  • Take the large mixing bowl ads and combine artichoke hearts, roasted peppers, basil,and mozzarella balls.
  • Leave in fridge to cool, can be left for up to 24 hours

Cook the Salami

  • Preheat the oven to 400℉
  • Take a muffin tray and add one piece of salami to each cup, pressing it down to create a cup. Put in the center of the oven
  • Bake for approx 7-10 minutes until salami is crisp. Allow to cool
  • Arrange the salami cups in a single layer on a platter.
  • Make a well in the center and fill it with the artichoke mixture
  • Additional basil, chopped, may be sprinkled on top.
Keyword antipasto, salamari

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