Baked Salami Cups with Antipasto Salad

I'm always looking for different appetizer ideas to accompany cocktails when we're entertaining. These take a little time, but they're sure to impress.  

The salami cups can be made early the day of, provided they're left out at room temperature. Don't fill them until right before you're ready to serve.

1 Roma tomato, seeded & diced

¼ c marinated artichoke hearts, diced

¼ c roasted red pepper, diced

8 or so oil-cured black olives, diced

¼ c finely diced Parmesan cheese

1 T olive oil

1 t dried oregano (or 1 T fresh)

1 small clove garlic, finely minced

2 T chopped parsley (optional)

24 salami slices (approx 8 cm diameter)

Basil leaves for garnish (optional)

An hour or two before serving, combine tomato, artichoke hearts, roasted red pepper, black olives, Parmesan, olive oil, oregano, garlic and parsley in a small bowl.  Stir well to combine.  Cover and leave at room temperature.

Preheat oven to 350^o.

Line each section of a mini muffin tin with a slice of salami, gently pressing to form it to the shape of the cup.  Roll up enough small balls of tin foil (about the size of a ping-pong ball) to put into each cup (this will help hold the shape of the salami as it bakes).

Bake for 15 – 20 minutes until crisp; drain on paper towels and cool to room temperature. 

Fill each cup with the antipasto mixture, and garnish with a basil leaf, if using.  Serve immediately.