Antipasto Cups
- 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
- Preheat oven to 400u0b0. 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.
- 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.
salami, water, mushrooms, sweet red peppers, mozzarella cheese, olive oil, red wine vinegar, garlic salt, pepper
Taken from www.tasteofhome.com/recipes/antipasto-cups/ (may not work)