Only 20 minutes stand between you and a platter of crispy, super-loaded salami bites. Pop salami slices into a mini muffin pan, mix a quick filling using classic antipasti ingredients I bet you already have, then fill and drizzle with honey. An easy, impressive appetizer guaranteed to be a crowd-pleaser.
Think of these gorgeous little cups as an antipasti board, in one bite. There’s just SO much going on – sweetness from the caramelized onions and honey, saltiness from the sundried tomatoes and olives, crispiness from the salami, and creaminess from the feta.
They’re one of the easiest ways to impress your guests because they look so cute and fun, but they come together in about 20 minutes. And, the nature of them is that they use ingredients you might already have in your cupboard.
Plus, they’re a fab one for prepping ahead of time. You can make the salami cups and the filling, then load them up whenever you’re ready to serve. Play around with the filling ingredients based on what you have and what you like – I’ve laid out some simple swaps for you below.
Ingredients You’ll Need
- Salami. Choose your favourite – but nothing too small – you need it large enough to fit into a mini muffin pan to create the crispy cups.
- Feta. A lovely creamy feta is great here – it provides the best texture and flavour for the bites. You could also use goat’s cheese, manchego or torn mozzarella.
- Olives. I love using Kalamata olives as they’re my favourite, but you can use any olive you like. Green would make the cups look even more festive. I recommend going for pitted olives if you can, to save time.
- Caramelized onions. This provides a little sweetness to cut through the saltiness of the other ingredients, but you could also use a caramelized onion jam, relish or chutney (or another chutney – I love this fig and tamarind one).
- Honey. This is to drizzle on top, so for a spicy twist, you could use hot honey sauce or sweet chilli jam.
You’ll also need a mini muffin tin for this recipe. I use this 24-piece pan I picked up on Amazon.
How to Make Crispy Salami Cups
Press the salami slices into your pan, then bake until crispy (about 10 minutes).
While they bake, chop up everything for the filling and mix. When the salami cups have cooled a little, pile the filling into the cups. Drizzle with the honey, then finish with more thyme.
PRO TIP: If you pick up the cups and do this over the filling bowl, the bowl will catch any filling that falls out of the cups. I like to literally press the filling into the cups with a spoon, it’s a lot easier that way.
Crispy Salami Cup FAQs
Yes! Both the salami cups and the filling can be made up to five days ahead of time, and then kept in the fridge until you’re ready to assemble. Make sure to let the salami cups cool completely on a wire rack before storing.
The salami cups will soften a little over time, but you can easily crisp them back up in the air fryer or the oven for a few minutes (at 350°F or 180°C).
I know olives aren’t everyone’s favorite, so you could swap them for more sundried tomatoes, or use jarred artichokes or red peppers.
Like this recipe? Here are more easy appetizer ideas
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
Print
Crispy Loaded Antipasti Salami Bites
- Total Time: 25 minutes
- Yield: 20 bites 1x
Description
Only 20 minutes stand between you and a platter of crispy, super-loaded salami bites. Pop salami slices into a mini muffin pan, mix a quick filling using classic antipasti ingredients I bet you already have, then fill and drizzle with honey. An easy, impressive appetizer guaranteed to be a crowd-pleaser.
Ingredients
- 20 slices of salami
- 1/2 cup caramelized onions
- 1/2 cup sundried tomatoes
- 1/2 cup olives
- 3.5oz (100g) feta
- A handful of thyme leaves
- 1 tablespoon honey (or hot honey sauce or sweet chilli jam)
Instructions
- Make the crispy salami cups. Heat your oven to 400°F (200°C fan). Press the salami slices into your mini muffin pan to create little salami cups. You can use a shot glass, or similar, to help you with this if you’re finding it tricky. Transfer to the oven, and bake for 10 minutes, until the salami is crispy around the edges. Remove from the oven, then transfer the salami cups to a wire rack to cool (they’ll continue to crisp up as they do).
- Mix the filling. Chop the caramelized onions, sundried tomatoes, and olives, then add to a small bowl. Crumble in the feta, and add most of the thyme leaves. Mix well to combine.
- Assemble the cups. Spoon the filling into your crispy salami cups – I find the easiest way to do this is to pick up a cup, and spoon in a heaped tablespoon of the filling, over the bowl with the filling in. This way, if some of the filling falls out, it will fall back into the bowl and not make a mess.
- Garnish and serve. Transfer the bites to a serving platter, then drizzle with the honey and scatter over the remaining thyme.
Notes
PREP AHEAD: You can make both the salami cups and the filling ahead of time. They’ll keep well in the fridge for 5 days. Then all you need to do is fill them and serve when you’re ready. Make sure to let the salami cups cool completely on a wire rack before storing. The salami cups will soften a little over time, but you can easily crisp them back up in the air fryer or the oven for a few minutes (at 350°F or 180°C).
INGREDIENT NOTES: Play around with the filling – swap feta for goat’s cheese or cream cheese, use jarred artichokes or red peppers instead of olives if you’re not a fan, or use a jam, relish or chutney instead of caramelized onions (you just want something a little sweet to cut through the saltiness – I love this fig and tamarind chutney).
- Prep Time: 10
- Cook Time: 15
- Category: appetizers
- Method: oven
- Cuisine: american
Nutrition
- Serving Size: 3 bites
- Calories: 215
- Sugar: 5.4g
- Sodium: 940mg
- Fat: 16.5g
- Saturated Fat: 7.7g
- Carbohydrates: 7.5g
- Fiber: 0.9g
- Protein: 9.8g
- Cholesterol: 52mg
