INGREDIENTS
- Thin slices of Genoa Salami or high qality (low moisture) ham
- TWO identical mini muffin pans
- FILLER
- 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
STEP BY STEP
- Get mini muffin and place meat rounds over each cup
- Place the other muffin pan over top of the rounds, compressing them into the cup
- Turn pans (together) upside down (to allow for grease to run out)
- Put into a larger cookie sheet to avoid a mess in the bottom of your oven
- Place heavy cast iron pot on top to hold everything down tightly
- Bake at 400º for 30 minutes
- Set on top of stovetop and let cool completely
- Mix filler in separate bowl
- Spoon into piping bag and HALFWAY fill meat cups
- Top with figs, then hazelnuts, lemon zest and then basil strips
- Serve with sprigs of rosemary on the plate as garnish
ALTERNATIVES
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.
