Description
Only 20 minutes stand between you and a platter of crispy, super-loaded salami bites. Pop salami slices into a mini muffin tin, 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 caramelised onions
- 1/2 cup sundried tomatoes
- 1/2 cup olives
- 100g/3.5oz 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 200C/400F fan. Press the salami slices into your mini muffin tin, 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 and serve. Spoon the filling into your crispy salami cups – I find the easiest way to do this is picking up a cup, and spooning on 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. 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.
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