Antipasto in Crispy Bite Size Salami Cups

When I saw this idea for an appetizer on 

the Columbus® Facebook page, I knew I

wanted to try it out.  Of course I tweaked it just a little.

A San Francisco tradition established in 1917

Columbus® products have been a favorite in my 

family for years and years. I particularly have fond

memories around holiday time when our dad would buy and 

bring home big sticks of salami from San Francisco on the train--

for gifts and snacking. 

(His job was in San Francisco and he commuted each weekday

 to and from our home on the SF Peninsula for dozens of years.

It was always treat to meet him at the train station at 5:25pm as he

stepped down from the train, neatly

dressed in suit and tie ~ briefcase in hand . . . 

 especially on the days when he had those big

paper-wrapped sticks of salami tucked under his arm! )

To make the 'cups' the pre-sliced Genoa Salame

works best because the diameter is larger than regular 

salame so it is easier to work with 

(the slices tend to shrink when baked.)

To bake, pre-heat oven to 375ºF. Tuck one slice

of salami into a small mold and press in.

I used these little Brioche molds but mini-muffin pans

work very well too. I found that sandwiching the

salami slice between two molds helps them hold their

shape while baking.

 If you have 2 identical muffin pans, put the

salami in the cups of one and carefully stack and press the 

second pan into the first, which will help keep the 

salami in place while baking.

Alternately, you can make small 'balls' out of aluminum foil and

place/press each of them down upon the salami slices in each mold ~

then bake. Personally I feel that is really wasteful, 

and would just skip this recipe and serve antipasto 

on a platter or plates instead.

Bake for 10 minutes or so. The salami will begin to

hold the shape of the mold as it begins to crisp in the

oven. It's best not to over-bake or the salami cups 

may shatter when it's time to fill them. 

(Hint: Place the molds or muffin pans on

a parchment or silicone lined rimmed baking sheet to catch

any drippings.)

When baked, remove from oven, allow to cool a moment,

it's helpful to turn molds or muffin pan upside down

to finish cooling. Before they are completely cool 

remove the 'top' mold or muffin pan.

You can make the "cups" a few hours up to one day

ahead, storing in air tight container.

Next, choose the fillings for the cups, 

just gather your favorites from

items found on the antipasto platter.

I chose:

 Black olives (brined), pitted and sliced in half

Pepperoncini, sliced

Roasted red pepper, sliced into small pieces

Marinated artichoke hearts, cut into small pieces

And some cheese goes really well in these cups.

I used the tiny, fresh 'perline' mozzarella ("pearls"),

but you can just cut other mozzarella into small

cubes. Or use another favorite cheese.

The cups themselves are rather salty and I think the

mozzarella is a good smooth contrast to the saltiness of

the other ingredients.

There are plenty of other options for fillings,

here are just a few:

Garbanzo beans (from the can, or home-cooked)

Sun dried tomato slivers

Pimento stuffed olives / other olives

Tiny cocktail onions

Small chunks of tuna or slivers of anchovy

Feta or Gorgonzola cheese crumbles

Scallions (thinly sliced)

Grape or Cherry tomatoes (sliced)

Fresh red or green bell pepper (slivered)

Marinated mushrooms (drained, and sliced if large)

Golden or brown raisins, (a few in each cup adds a nice contrast of flavors)

Bits of fresh parsley or basil leaves

Capers

Sliced tiny pickles

Slivers of red onion

Thin slices of carrot

Truly, whatever strikes your fancy.

~*~*~*~*~

How do you spell it?

Salami or Salame?

You be the judge ~ 

it seems there are varying thoughts here in the U.S.

One explanation from Wikipedia. (click)

photo credit: wikipedia

Antique Hungarian Salami Poster

Use your favorite brand of Salami in the recipe ~ I prefer the Genoa

type simply because of it's larger size; uncooked the kind I used

is about 3 1/4-inches in diameter, after being put in the mold

(plus shrinkage during baking) the cups are about 2 1/2-inch in

diameter measured from the widest points at the top of

the salami "cups".

If you make these, I hope you like them.

Thank you for stopping by, your comments make my day!

~Mari :)

(Full disclosure:  No recognition or reimbursement of any kind 

has been received from Columbus® products for featuring

their products in this post. I just happen to like their products.)