Entertaining? Be sure to give these fun, vibrant and flavourful antipasto bites a go, especially good for those short on time.
Makes 20-24
80g (20-24 slices) Montanera Iberico bellota chorizo
125g Clevedon Buffalo Co. cherry mozzarella, halved
1 cup marinated artichoke quarters, sliced
¼ cup Pons sweet garlic, sliced
¼ cup Salvagno pitted olives in oil, drained
¼ cup El Navarrico Sliced Pimientos
Torn fresh basil leaves, to garnish
Preheat oven to 180°C. Press and fold one slice of salami into each hole of a mini muffin tin. Bake for 3-4 minutes or until crisp. Remove from the oven and leave to cool. Once cold, arrange the salami cups on a platter. Fill with the antipasto ingredients, adding a piece of each item into each salami cup. Garnish with basil.
Recipe by Julie Le Clerc
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