Make these bites is less than 20 minutes and impress your guests all night long!
Your guests are going to love this Easy Appetizer!
It’s a big weekend for appetizers. Super Bowl!!!! We are serious about Super Bowl snacks over here at Family Fresh Meals. Do you want to impress your guests with no effort at all? These fun Antipasti Bites are so easy to make, and aren’t they cool looking? And let me tell you, they are a cinch to make.
Antipasti Bites
- Preheat to 400 degrees F and position a rack in the middle of the oven.
- Place one salami slice in each muffin cup. Press the salami slices into the cups.
- Bake for about 7-10 minutes or until salami is crisp. Remove from the oven and let cool.
- Next, in a large bowl, mix together artichoke hearts, roasted peppers, basil and the mozzarella balls.
- NOTE: You can prepare the artichoke mixture before hand and chill in refrigerator for up to a day ahead of time.
- Place the salami cups on a platter. Fill with the artichoke mixture. Top with more chopped basil.
Looking for more free recipes? Subscribe to my newsletter and follow along on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Antipasti Bites
Ingredients
- 24 slices of Genoa salami 4 inch circles
- 1 cup marinated artichoke hearts drained and finely chopped
- 1/3 cup finely chopped jarred roasted red peppers
- 1/4 cup chopped fresh basil plus more for garnishing
- 4 oz fresh mini mozzarella balls
Instructions
- Preheat to 400 degrees and position a rack in the middle of the oven.
- Place one salami slice in each muffin cup. Press the salami slices into the cups.
- Bake for about 7-10 minutes or until salami is crisp. Remove from the oven and let cool.
- Next, in a large bowl, mix together artichoke hearts, roasted peppers, basil and the mozzarella balls.
- NOTE: You can prepare the artichoke mixture before hand and chill in refrigerator for up to a day ahead of time.
- Place the salami cups on a platter. Fill with the artichoke mixture. Top with more chopped basil.
Video
Save this recipe for later! Click the heart in the bottom right corner to save to your recipe box!
Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
More appetizers we love!
Post updated August 2020
Shelby | Diabetic Foodie says
I LOVE this idea! I think I’ll try it with turkey pepperoni.
Kristina says
This is brilliant, and so simple! Loving the no carbs thing too. Can’t wait to try it!
Corey says
I hope you love it Kristina! Beware, those crispy salami chips/bowls are dangerously good! XO
verguet dominique says
excusez moi mais pouvez vous m’indiquez la température du four pour un four en France car mon four ne va pas plus haut que 250 degres? merci pour votre réponse
Corey says
400 degrés Fahrenheit serait d’environ 204 degrés Celsius. Je voudrais donc faire cuire à 200. Espérons que cela aide.
Jen says
I tried this at my House Party and it was a huge hit!!! Plan on doing it again on X-mas Eve. Thanks Corey!! (PS tried two other new recipes that night too!!)
Corey says
Sweet! Yes, these are a big hit around here too 🙂 I am so glad you loved them!
Pam says
Did you use mini-muffin tins or regular size?
Corey says
Regular size 🙂
Jeanette says
I’m having difficulty making the salami cup.
The salami is either too small for the regular pan or too big for the mini. What am I doing wrong?
Corey says
You might need to find a larger cut of salami at the deli.
Ellen Evars says
When you say regular size, are you speaker of the cupcake size or the larger Muffin size. Thanks in advance…
Corey says
Cupcake sized 🙂
Jesseca @ One Sweet Appetite says
I love antipasti and this looks great. This is the kind of appetizer that people who wouldn’t normally like cured meats would love this. What a fun idea! Thanks for having such a family oriented recipe blog!
Su says
Great easy recipe. The filled salami cups keep their shape well even after an hour after making them. Perfect if you need to transport them somewhere else. Only thing is that I found them a bit too salty. Any ideas to reduce the saltiness?
Corey says
Unfortunalty, salami is just so salty as is. You could try to find a lower sodium salami at your local deli 🙂
Jenee says
These look great! Can you cook the salami ahead of time? Would they hold their shape?
Katherine says
These are simply amazing. I made them for a bowl game party last night, and they were gone almost immediately. I made a double recipe, and only had about 14 people here. I should have tripled it, at least. I made the salami cups in the morning, and they held their shape no problem until I was ready to use them in the evening. These will definitely become part of my go-to repertoire. Plenty elegant enough even for a dinner party. Thanks for the recipe!
jess says
Did you reheat the salami cup or have them cold? I will be rushed for time and need to make these the day before.
Corey says
If you make them the day before, I would just quickly reheat them for a couple minutes 🙂
KalynsKitchen says
Good morning! Just letting you know that I featured this recipe in a round-up of 50+ Low-Carb and Gluten-Free Superbowl Party Appetizer Recipes. Hope a lot of people will click over from my site and check it out!
Julie says
Is there any need to drizzle with EVOO and red wine vinegar? Or because the artichokes are marinated/drained there isn’t a need? Can chopped olives be added as well? They sound delicious and elegant too!!
Thank you
MomOf2 says
We drizzle olive oil over them or mix the oil in with the filling and the whole family loves them! The kids like theirs without the artichoke hearts.
BARBARA says
I made them and they were a big hit, but I think adding a little balsamic or red wine vinegar to the mixture would definitely help both boosting the flavor and tying everything together
Norwaycalling says
These were amazing! Very popular at our homemade tapas night! Yummy!
Corey says
So happy you loved them!
Kate says
Made this recipe for a cribbage tournament this past Saturday night. It was wonderful! Very well received, and much appreciated by those avoiding gluten. One tip I would offer: when putting the slices of Genoa in the muffin tins, cut about a half inch slit in the side (directly toward the middle) and overlap them so it is easier to get a “cup” shape; I did not do this with the first batch of 24 cups I made and most of them were almost unfillable. Good thing I made 75.
Excellent recipe!
Jeanette says
I have pre-packaged Applegate uncured Genoa salami and I’m having a difficulties making the cup. Please help thanks
STELLA MARTIN says
So easy to make. I made it for a cocktail party last night and got rave reviews. I added kalamata olives and a little salt for more flavor. Next time I think I will substitute Feta for the mozz to give it a kick.
lllilly says
I made these with large pepperoni slices in mini tin pan. I tossed the mixture with a very small amount of balsamic dressing (just enough to lightly coat). The smaller bite size pieces were perfect!!! A hit with everyone at the party, especially for my GF friends.
Lisa says
I made these for a birthday party. They were a big hit. My recipe called for marinated mushrooms too. My opinion a little to much marinating going on in the cup with added mushrooms.
Tracy says
Has anyone tried with sun dried tomatoes instead of red peppers?
Peg Clinch says
Yum! I ‘practiced’ with substitutions I had on hand (green olives instead of artichokes, shredded mozzarella, fresh tomatoes instead of peppers) so definitely as typically antipasto as yours, but still tasty! Love the idea. I’m a new, but short-term lower carb eater and was looking for a treat to take to a party. Thanks!