Hard Salami Cups Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Press salami slices into mini-muffin cups to line.
• Mix cream cheese, spinach-artichoke dip, and garlic powder together in a bowl; spoon into the salami-lined muffin cups.
• Bake in preheated oven until the filling looks creamy, about 10 minutes.

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.

Steps:

• Preheat the oven to 375 degrees F.
• Place the salami slices on a baking sheet, leaving a bit of space between each slice. Bake until the edges are crispy and stiff, about 10 minutes. Transfer the salami chips to a paper towel-lined plate to remove any excess fat. Serve immediately or store, refrigerated, in an airtight container.

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.