Quick & Easy Antipasto Cups
Are you looking for a simple appetizer to make for your New Years Eve or day festivities. You can't go wrong with these antipasto cups. They are easy to make and you can follow the recipe or put your own spin on them by changing up some of the ingredients. Using marinated mozzarella and artichokes hearts will give added flavor. I used roasted, marinated artichoke hearts which added extra depth to the flavors.
These are also low carb and gluten free and, if you leave off the cheese, dairy free too.
24 slices 4" round Genoa Salami or Pepperoni (or both)
12 to 15 marinated mini mozzarella balls, quartered
1/3 cup marinated artichokes, drained and quartered
1/4 cup pepperoncini peppers, drained and chopped
1/4 cup roasted peppers, drained and chopped
12 pitted kalamata olives, quartered
6 to 8 turns freshly ground black pepper
2 Tablespoons finely chopped flat-leaf parsley
1 Tablespoons finely chopped fresh basil
Preparing the cups:
Preheat oven to 350F.
Take a mini muffin pan and press the salami or pepperoni into the cups. Using your fingers press the sides against each other to make a "pleat" so they seal.
Bake the cups for 8 to 10 minutes so that the fat is rendered and the cups are slightly crispy.
Remove from oven and allow to cool for 5 minutes before you take them out of the muffin tin.
Remove the cups from tin place on a cooling rack lined with paper towels and let cool completely.You may want to blot them them with a napkin or paper towel to remove any excess oil.
Preparing the Antipasto mixture
In a mixing bowl add quartered mozzarella balls, artichoke hearts, chopped roasted peppers, pepperoncinis and quartered olives.
Toss and add freshly ground black pepper, parsley and basil. Mix well.
Gently fill each cup with the antipasto mixture and place on a serving tray. You may also want to top with a little fresh parsley and basil. Serve immediately.
It is that easy! Happy New Year!