Salami Cups with Bocconcini and Basil

Little cups of joy, made with savory salami, buttery mozzarella, fiery red pepper flakes, and fresh basil. There's so much flavor in one little bite. And, I just named all the ingredients so - spoiler alert - these are ridiculously easy too.

No joke, when it comes to appetizer recipes, it barely gets easier than this. Thin salami rounds are nestled into cups of a mini muffin pan, filled with balls of mozzarella and baked. That's 100% the entire process. A quick sprinkling of red pepper flakes and basil and you're ready to serve.

About the salami: We like BOLD flavors in my house, so I used Calabrese-style salami, which is infused with wine, paprika, and cayenne pepper. Use your favorite salami variety; just make sure it's sliced into 3-inch rounds.

About the bocconcini: Bocconcini are small balls of fresh mozzarella. I like using fresh mozzarella for its smooth, milky quality - especially here, when I'm partnering it with zesty salami and red pepper flakes. You can certainly use regular mozzarella (whole milk or part-skim), just cut the cheese into 2-inch chunks or cubes. If you want to use bocconcini, look for it with the other specialty cheeses in the grocery store.

Want to prep ahead? You can assemble the salami cups up to 24 hours in advance. Cover the muffin pan with plastic wrap and refrigerate until ready to bake.

Salami Cups with Bocconcini and Basil

24 pieces round salami, about 3 inches in diameter
24 balls bocconcini, or 2-inch chunks of fresh mozzarella
Crushed red pepper flakes for serving
Fresh basil leaves for serving

Preheat the oven to 375 degrees.
Press the salami rounds into the bottom and up the sides of 24 mini muffin cups. Place a mozzarella ball or chunk of mozzarella into each salami cup.
Bake for 8 to 10 minutes, until the salami is set, and the edges are crisp. Top with red pepper flakes and basil leaves and serve warm or room temperature. 

Makes 24 cups