Antipasto Cups

Name: Antipasto Cups
Ingredients: 24 slices Genoa salami (3-1/2 inches); 1 can (14 ounces) water-packed artichoke hearts; 1 jar (8 ounces) marinated whole mushrooms; 1 jar (8 ounces) roasted sweet red peppers; 1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes; 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 1/2 teaspoon garlic salt; 1/8 teaspoon pepper

9 ingredients

2 steps

Ingredients

24 slices Genoa salami (3-1/2 inches)
1 can (14 ounces) water-packed artichoke hearts
1 jar (8 ounces) marinated whole mushrooms
1 jar (8 ounces) roasted sweet red peppers
1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon garlic salt
1/8 teaspoon pepper

Directions

1

Preheat oven to 400°. Press half of the salami into 12 muffin cups. Loosely crumple aluminum foil to form twelve 2-in. balls; place in cups to keep salami from sliding. Bake until edges begin to brown, 6-8 minutes. Using tongs, remove from pans and invert onto paper towels to drain. Wipe muffin cups clean. Repeat with remaining salami, reusing foil balls.
2

Meanwhile, drain and coarsely chop artichoke hearts, mushrooms and red peppers; transfer to a small bowl. Stir in cheese. In another bowl, whisk oil, vinegar, garlic salt and pepper until blended. Drizzle over vegetable mixture; toss to coat. Using a slotted spoon, fill salami cups with vegetable mixture.