Antipasto in Crispy Bite Size Salami Cups

When I saw this idea for an appetizer on the Columbus® Facebook page, I knew I wanted to try it out. Of course I tweaked it just a little.

A San Francisco tradition established in 1917 Columbus® products have been a favorite in my family for years and years. I particularly have fond memories around holiday time when our dad would buy and bring home big sticks of salami from San Francisco on the train-- for gifts and snacking.
(His job was in San Francisco and he commuted each weekday to and from our home on the SF Peninsula for dozens of years. It was always treat to meet him at the train station at 5:25pm as he stepped down from the train, neatly dressed in suit and tie ~ briefcase in hand . . . especially on the days when he had those big paper-wrapped sticks of salami tucked under his arm! )

To make the 'cups' the pre-sliced Genoa Salame works best because the diameter is larger than regular salame so it is easier to work with (the slices tend to shrink when baked.)
To bake, pre-heat oven to 375ºF. Tuck one slice of salami into a small mold and press in.
I used these little Brioche molds but mini-muffin pans work very well too. I found that sandwiching the salami slice between two molds helps them hold their shape while baking.

If you have 2 identical muffin pans, put the salami in the cups of one and carefully stack and press the second pan into the first, which will help keep the salami in place while baking.
Alternately, you can make small 'balls' out of aluminum foil and place/press each of them down upon the salami slices in each mold ~ then bake. Personally I feel that is really wasteful, and would just skip this recipe and serve antipasto on a platter or plates instead.

Bake for 10 minutes or so. The salami will begin to hold the shape of the mold as it begins to crisp in the oven. It's best not to over-bake or the salami cups may shatter when it's time to fill them.
(Hint: Place the molds or muffin pans on a parchment or silicone lined rimmed baking sheet to catch any drippings.)
When baked, remove from oven, allow to cool a moment, it's helpful to turn molds or muffin pan upside down to finish cooling. Before they are completely cool remove the 'top' mold or muffin pan.
You can make the "cups" a few hours up to one day ahead, storing in air tight container.

Next, choose the fillings for the cups, just gather your favorites from items found on the antipasto platter.
I chose: Black olives (brined), pitted and sliced in half Pepperoncini, sliced Roasted red pepper, sliced into small pieces Marinated artichoke hearts, cut into small pieces

And some cheese goes really well in these cups. I used the tiny, fresh 'perline' mozzarella ("pearls"), but you can just cut other mozzarella into small cubes. Or use another favorite cheese.
The cups themselves are rather salty and I think the mozzarella is a good smooth contrast to the saltiness of the other ingredients.

There are plenty of other options for fillings, here are just a few:
Garbanzo beans (from the can, or home-cooked) Sun dried tomato slivers Pimento stuffed olives / other olives Tiny cocktail onions Small chunks of tuna or slivers of anchovy Feta or Gorgonzola cheese crumbles Scallions (thinly sliced) Grape or Cherry tomatoes (sliced) Fresh red or green bell pepper (slivered) Marinated mushrooms (drained, and sliced if large) Golden or brown raisins, (a few in each cup adds a nice contrast of flavors) Bits of fresh parsley or basil leaves Capers Sliced tiny pickles Slivers of red onion Thin slices of carrot
Truly, whatever strikes your fancy.
~*~*~*~*~

How do you spell it?
Salami or Salame?
You be the judge ~ it seems there are varying thoughts here in the U.S.
One explanation from Wikipedia. (click)

photo credit: wikipedia Antique Hungarian Salami Poster

Use your favorite brand of Salami in the recipe ~ I prefer the Genoa type simply because of it's larger size; uncooked the kind I used is about 3 1/4-inches in diameter, after being put in the mold (plus shrinkage during baking) the cups are about 2 1/2-inch in diameter measured from the widest points at the top of the salami "cups".
If you make these, I hope you like them.

Thank you for stopping by, your comments make my day!
~Mari :)

(Full disclosure: No recognition or reimbursement of any kind has been received from Columbus® products for featuring their products in this post. I just happen to like their products.)