Salami Cups
Recipe by: Shifra Klein
1 serving
Issue #25
This recipe takes no time at all, so make as many or as few as you need for your crowd. During the shoot, we filled the salami cups with quinoa salad and enjoyed them for lunch, it added that perfect salty bite. NOTE: Be sure to use sliced deli salami and not hard or aged salami.
Salami Cups:
- not hard or aged.
Steps:
- Preheat oven to 400°F. Press sliced deli salami into the wells of a muffin tin. Place a crumpled piece of aluminum foil in the well so that the salami holds its shape. Cook for 8 minutes, until the edges begin to brown. Store in an airtight container in the fridge for up to 3 days. Bring to room temperature before filling and serving.
- Some of our favorite ideas: Add scrambled eggs for a fun take on salami and eggs
- Fill with roasted vegetables or a light salad
- Use instead of a crust for non-dairy quiche
See Also
