Makes 20-24

80g (20-24 slices) Sabato Iberian salami
125g Clevedon Buffalo Co. cherry mozzarella, halved 
1 cup El Navarrico 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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