Salami Cup

by on April 12, 2016 » Add the first comment.
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  • Thin slices of Genoa Salami or high qality (low moisture) ham
  • TWO identical mini muffin pans
    • 1/4 C Ricotta cheese
    • 1/4 C marscapone cheese
    • 1/4 C honey
    • 1/2 tsp red pepper flakes (or ground)
  • Thinly sliced figs
  • Hazel nuts
  • Lemon zest
  • 5 basil leaves


  1. Get mini muffin and place meat rounds over each cup
  2. Place the other muffin pan over top of the rounds, compressing them into the cup
  3. Turn pans (together) upside down (to allow for grease to run out)
  4. Put into a larger cookie sheet to avoid a mess in the bottom of your oven
  5. Place heavy cast iron pot on top to hold everything down tightly
  6. Bake at 400º for 30 minutes
  7. Set on top of stovetop and let cool completely
  8. Mix filler in separate bowl
  9. Spoon into piping bag and HALFWAY fill meat cups
  10. Top with figs, then hazelnuts, lemon zest and then basil strips
  11. Serve with sprigs of rosemary on the plate as garnish


You can use many different fillings with salami cups

  • Poached egg with cracked pepper and basil chiffonade
  • Chopped hard boiled egg topped with sun dried tomatoes and basil
  • Chopped ham, cheese and bell pepper
  • Chopped spinach mixed with cream cheese and sour cream
  • Tomato, avocado and cheese
  • … or just use your imagination.  Be sure to try it before you spring it on your guests though.

Find more like this: Appetizers and Sides

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