Crispy Salami Cup Appetizers: The Ultimate Bite-Sized Delight
There are few things more satisfying than a perfectly crafted appetizer that combines convenience, flavor, and visual appeal. Enter the Crispy Salami Cup Appetizers—bite-sized morsels of crunchy, savory goodness, packed with fresh veggies, tangy feta cheese, and a burst of Italian flavors. These little cups of joy are the ideal snack for any occasion, whether you’re hosting a party, looking for a fun snack for yourself, or need to impress guests with minimal effort. The best part? They are surprisingly easy to make yet taste like you’ve spent hours in the kitchen.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 16 cups 1x
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Mediterranean, Italian
- Diet: Gluten Free
Ingredients
Scale
- 16 slices of very thin salami: The salami is the star of the show here, and its crispness in the oven makes it the perfect base for the filling. You’ll want to use thinly sliced salami to ensure it crisps up well and holds its shape as a cup. You can experiment with different varieties of salami, depending on what’s available or your taste preferences—think Genoa, soppressata, or even spicy pepperoni if you want a little heat.
- 1/4 zucchini (unpeeled): The zucchini adds a mild, refreshing crunch to the filling. Using unpeeled zucchini not only keeps the nutrients intact but also adds a touch of green that brightens up the dish. The slight sweetness of the zucchini pairs wonderfully with the salty salami.
- 6 grape tomatoes: These small, sweet tomatoes burst with juice and offer a subtle sweetness that contrasts the saltiness of the salami. They add a fresh, juicy element to each bite.
- 6 Kalamata olives (or any variety): Kalamata olives provide a briny, tangy flavor that deepens the overall profile of the dish. Their distinct flavor helps cut through the richness of the salami and adds a Mediterranean touch. If Kalamata olives aren’t your thing, feel free to substitute them with green olives, black olives, or even roasted red peppers for a different twist.
- 3 tbsp fresh diced chives: Chives bring a mild onion flavor that elevates the overall dish without overpowering the other ingredients. They add an aromatic freshness that enhances the herby notes of the dish.
- 3 tbsp fresh chopped basil, lemon balm, or any fresh herb: Fresh herbs are key to bringing a bright, fresh note to the appetizer. Basil is the obvious choice, but you could also experiment with lemon balm, thyme, parsley, or oregano to suit your flavor preferences. The fresh herbs will infuse the filling with a subtle fragrance that complements the other ingredients.
- 3 tbsp feta cheese: Feta cheese is creamy, tangy, and slightly crumbly, making it the perfect addition to this dish. It pairs wonderfully with the saltiness of the salami and adds richness to the fresh vegetables. If feta isn’t to your taste, goat cheese or ricotta are great substitutes.
- 1 tbsp Italian dressing: A small amount of Italian dressing ties everything together. It adds a zesty, vinegary kick that balances the richness of the salami and feta. If you prefer a lighter version, opt for a vinaigrette with a hint of lemon or balsamic vinegar.
Instructions
- Prepare the Salami Cups
Start by prepping your muffin tin. Take 16 slices of thinly sliced salami and press them gently into each muffin cup. Use the back of a spoon or your fingers to mold the salami slices into a cup shape, ensuring the edges come up to form a little bowl. If you’re worried the salami might shrink too much in the oven, place small foil balls into the center of each cup to help maintain their shape during baking. - Bake the Salami Cups
Preheat your oven to 400°F (about 200°C). Once the oven is hot, place the muffin tin into the oven and bake the salami for about 15 minutes. Keep a close watch on the cups, as salami can vary in thickness. At the 8-minute mark, check to ensure the salami isn’t burning. The cups should turn a rich golden-brown color and crisp up nicely. Once they’re done, let the salami cups cool for about five minutes before removing them from the muffin tin. Be careful not to wait too long, or the cups might stick to the fat in the base of the cup. - Prepare the Filling
While the salami is baking, you can prepare the filling. Dice the zucchini, tomatoes, and olives into small, uniform pieces. Chop the chives and basil (or your choice of herbs) finely. The zucchini should be small enough to mix well with the other ingredients, and the tomatoes should be diced to release just enough juice without making the filling soggy. In a medium bowl, combine all the vegetables, herbs, and feta cheese. Drizzle in the Italian dressing and toss everything together until well mixed. - Assemble the Cups
Once the salami cups have cooled slightly, use a spoon to fill them with the prepared vegetable-herb mixture. Be generous with the filling, packing it in tightly to ensure each cup is well-stuffed. If you have extra filling, you can serve it on the side as a salad or use it to top other dishes. - Serve and Enjoy!
These crispy salami cups are best served immediately while they’re still warm and crispy. You can garnish them with a little extra fresh herb or a sprinkle of feta cheese for added flair. Serve them on a platter, and watch as your guests marvel at these delightful, bite-sized creations.
Notes
- Salami Variations: Use any type of salami that suits your taste, from spicy pepperoni to milder turkey or chicken salami. For a more indulgent version, try using a fattier variety like Genoa salami.
- Cheese: If feta isn’t your favorite, opt for goat cheese, mozzarella, or even cream cheese. Each will add a different texture and flavor, but they will still pair wonderfully with the crispy salami.
- Add a Little Heat: Spice things up by adding some crushed red pepper flakes to the filling or using a spicy Italian dressing. You could also add some finely diced jalapeños for a bold kick.
- Vegetarian Option: To make these appetizers vegetarian, simply substitute the salami with thinly sliced grilled eggplant or zucchini for a similar texture and flavor.