ANTIPASTO CUPS
Turn salami slices into appetizer shells to fill with the veggies and cheese of your choice. -Melissa Obernesser, Utica, New York
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Press half of the salami into 12 muffin cups. Loosely crumple aluminum foil to form twelve 2-in. balls; place in cups to keep salami from sliding. Bake until edges begin to brown, 6-8 minutes. Using tongs, remove from pans and invert onto paper towels to drain. Wipe muffin cups clean. Repeat with remaining salami, reusing foil balls., Meanwhile, drain and coarsely chop artichoke hearts, mushrooms and red peppers; transfer to a small bowl. Stir in cheese. In another bowl, whisk oil, vinegar, garlic salt and pepper until blended. Drizzle over vegetable mixture; toss to coat. Using a slotted spoon, fill salami cups with vegetable mixture.
Nutrition Facts : Calories 87 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 325mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
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amelia gaxhja
[email protected]These were delicious! I used fresh mozzarella, prosciutto, and roasted red peppers. The flavors were amazing together. I'll definitely be making these again.
Jeff Mwale
[email protected]These were a great way to use up leftover ingredients. I had some leftover ham, cheese, and vegetables, and these were the perfect solution.
Isaiah Owusu
[email protected]I'm not a fan of olives, so I omitted them from the recipe. The cups were still delicious.
Billi jo Depoister
[email protected]These were so good! I used a variety of meats and cheeses, and they were all delicious. I'll definitely be making these again.
Sk 1234567
[email protected]I'm not a fan of wonton wrappers, so I used puff pastry instead. They turned out great!
kristian carver
[email protected]I made these for a baby shower and they were a huge hit! Everyone loved them.
thenew generation
[email protected]These were a bit too bland for my taste. I think I'll add some more spices next time.
Ephraim Museko
[email protected]I love that these can be made ahead of time. It's so convenient to have a quick and easy appetizer on hand.
Mackenzie Shorty
[email protected]These were so easy to make! I had them ready in no time.
Nathan Xholi
[email protected]I'm not a fan of raw vegetables, so I cooked the vegetables before assembling the cups. They were still delicious.
Xhevrie Selimi
[email protected]These were a great way to use up leftover ingredients. I had some ham, cheese, and vegetables that I needed to use up, and these were the perfect solution.
SG STAR
[email protected]I had a hard time finding the right size wonton wrappers. I ended up using egg roll wrappers, which worked fine.
The Bold Way Collection
[email protected]These were a bit too salty for my taste. I think I'll use less salt next time.
Md Azad Hossain
[email protected]I'm not a huge fan of olives, but I loved these antipasto cups! The combination of flavors was perfect. I'll definitely be making them again.
Qasim Tariq
[email protected]These were delicious! I used fresh mozzarella, prosciutto, and roasted red peppers. The flavors were amazing together.
Pakistan 143
[email protected]I made these antipasto cups for a work potluck and they were a total hit! Everyone raved about them. They're so easy to make and they're perfect for a crowd. I'll definitely be making them again.
Ramzan Watto
[email protected]These antipasto cups were a huge hit at my last party! They're so easy to make and they look so festive. I love that you can customize them to your own taste. I used a variety of meats, cheeses, and vegetables, and everyone loved them.