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4 - 6
Salami Cups with Bocconcini
24 slices Genoa salami
4 canned artichoke hearts, drained
1 store-bought roasted red pepper
60 ml (¼ cup) fresh basil leaves
1 container (200 g) , halved Saputo Bocconcini Cocktail cheese
Salt and pepper, to taste
Preheat the oven to 190°C (375°F).
Place a slice of salami in the cups of an ungreased muffin pan. Press down gently on each slice. Place pan at the centre of the oven and cook for 7 to 10 minutes, until salami is crispy. Let it cool.
On a cutting board, roughly chop the artichoke hearts, roasted red pepper, and basil leaves. Combine all ingredients in a bowl. Season with salt and pepper.
Place 30 to 45 ml (2 to 3 tbsp.) of the artichoke mixture onto each salami slice. Top with Bocconcini and garnish with fresh herbs. Serve.