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  • Prep
    15 min
  • Total
    25 min
  • Servings
    4 - 6

Salami Cups with Bocconcini

Ingredients

  • 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) Saputo Bocconcini Cocktail cheese, halved
  • Salt and pepper, to taste
  • Fresh herbs

Directions

  1. Preheat the oven to 190°C (375°F).
  2. 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.
  3. 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.
  4. 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.