Antipasto Bites
Recipe type: Super Bowl Foods
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 1 Pound Salami sliced (I use Gluten Free)
  • 1 (7.5 Oz) Jar of Grilled Marinated Artichokes (if you can't find grilled ones regular or marinated are just fine)
  • 1 Roasted Red Pepper diced
  • 1 Cup Cherry Tomatoes chopped
  • 1 Container of Fresh mozzarella, chopped into bite size pieces
  • 1 Handful of Basil (of container from the store)
  • ¼ Cup Olive Oil
  • 2 Tablespoons Dried Oregano
  • Red Pepper flakes if you desire
  • Salt and Pepper to taste
  • Balsamic vinegar reduction to drizzle on top (or a splash of regular balsamic vinegar)
  1. Pre-Heat the oven to 400*. In a cupcake pan place 12 slices of salami into the cups of the pans. Bake for 7-10 min depending on the thickness of the salami and your ovens temperature. Keep an eye on these little guys as they tend to turn from looking wonderful and golden to being burnt to a crisp.
  2. Once the salami cups are cooked remove them from the cupcake tin and place them on a piece of paper towel on a plate to help cool and drain any excess oil.
  3. Next chop up the Artichokes, Mozzarella, tomatoes, basil, and roasted red pepper. Pop everything into a bowl. Add the dried oregano, red pepper flakes, and olive oil. Stir mixture combining throughly. Salt and pepper to taste.
  4. To assemble the antipasto bites take your salami cups and fill them with your salad mixture. Set on a plate then drizzle with your basaltic vinegar reduction. You can make these the antipasto bites ahead of time just wait to assemble them until you are ready to serve. The filling tastes amazing once it has a bit of time to perk up and pull all those wonderful flavors together.
Recipe by Sassy Southern Yankee at