Categories: Appetizers
Ingredients
- 24 slices Genoa salami (3 1/2 in.)
- 1 can (14 oz.) water-packed artichoke hearts
- 1 jar (8 oz) roasted sweet red peppers
- 1 jar (8 oz) marinated whole mushrooms
- 1/2 lb. fresh mozzarella cheese, cut into 1/2 inch cubes
- 3 Tbsp. olive oil
- 2 Tbsp. red wine vinegar
- 1/2 garlic salt
- 1/8 tsp. pepper
Directions
- Preheat oven to 400 degrees. Press half of the salami into twelve muffin cups. Loosely crumple aluminum foil to form twelve 2-inch balls.; place in cups to keep salami from sliding. Bake salami 6-8 minutes or until edges begin to brown.
- Using tongs, remove from pans and invert on to paper towels to drain. Wipe muffin cups clean. Repeat with remaining salami, reusing foil balls.
- Meanwhile, drain and coarsely chop artichoke hearts, red peppers and mushrooms; 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.