Crispy Baked Salami Mozzarella Bites

Q: What are Baked Salami Mozzarella Bites and are they hard to make?

They’re bite-sized salami cups filled with a little marinara and shredded mozzarella, baked until the salami edges crisp and the cheese melts—think mini antipasto in a muffin tin. They’re very easy to make; prep is mostly pressing slices into the tin, filling and baking, so they’re perfect for beginners and handy for experienced cooks who want a quick party snack.

Q: What type of salami and cheese work best for Crispy Baked Salami Mozzarella Bites?

Use thin-sliced sandwich salami or slightly thicker Genoa or soppressata for better cup structure and crisping; pepperoni also works if you prefer a spicier bite. For cheese, low‑moisture shredded mozzarella melts predictably — if you use fresh mozzarella, pat it very dry and dice small to avoid watery cups.

Q: Are these bites suitable for people watching calories or sodium, and what substitutions can I make?

One bite is roughly 100–120 kcal with quite a bit of sodium (≈300–400 mg) because of the salami, so they’re best enjoyed in moderation. For lighter options, use low‑sodium salami or substitute thin turkey pepperoni and reduce the cheese amount, or try provolone or reduced‑fat mozzarella; pairing with a fresh salad helps balance the plate.

Crispy Baked Salami Mozzarella Bites My GoTo Party Appetizer

By Fia MartinezSeptember 15, 2025

5.00 (2 Ratings)

Table of Contents

Recipe Introduction

Ever made Baked Salami Mozzarella Bites before?
They are salty, cheesy, and crisp in each bite.

I made these on a rainy Saturday.
Everyone stopped talking and started eating. Honestly, magic.

Quick Hook

This recipe nails Italian snack vibes.
Think salami, marinara, melted cheese, and basil.

I love that contrast of crisp salami and gooey cheese.
It feels like tiny Antipasto Bites with attitude.

Brief Overview

This riff comes from classic Italian antipasto plates.
It uses salami and cheese like old-school antipasti.

Difficulty is easy for most cooks.
Prep is 15 minutes , bake is 10– 12 minutes , total 25 30 minutes .

Yield makes about 24 mini cups.
Serve 6 8 people. Offer dips for extra fun.

Main Benefits

Top health perk is protein from salami and cheese.
They keep you full and satisfied.

Perfect for Game Day Appetizers or casual parties.
They also work as Easy Party Finger Food.

What makes them special is the texture contrast.
Crispy salami rim with melty mozzarella inside. Simple, brilliant.

These are proper Bite Size Appetizers and Mini Salami Cups.
They fit on a platter next to olives and bread.

I often call them Marinara Mozzarella Appetizers at home.
Guests ask for seconds every time. No joke.

Honest Notes and Tips

Don’t overfill or cheese will spill over.
Bake at 375° F ( 190° C) and watch the broil closely.

A tiny trick: let bites cool two minutes.
They firm up and slip out of a Mini Muffin Tin Appetizers pan easily.

Ready for ingredients next?
Grab your tin, salami, mozzarella, and marinara now.

Ingredients & Equipment

Julia Child said, People who love to eat are always the best people. True. These Baked Salami Mozzarella Bites prove it. They are tiny, loud, and totally addictive.

Main Ingredients

For the cups

24 slices salami (about 6 8 oz / 170 225 g ). Choose Genoa or soppressata for better texture.
Light oil spray or 1 tsp olive oil (5 ml) to grease tins.

For the filling

8 oz shredded low-moisture mozzarella (225 g) . Use low-moisture for less weep.
1/2 cup marinara (120 ml) . Buy a good jarred sauce or make quick homemade.
2 tbsp grated Parmesan (15 g) , optional.

Garnish and extras

Fresh basil leaves, 8 12 small leaves.
Freshly ground black pepper, to taste.
Red pepper flakes, optional.

Quality notes

Buy thin, firm salami. Not overly greasy.
Use low-moisture mozzarella. Avoid wet fresh mozzarella.
Choose a marinara with visible herbs. It should taste bright.

Seasoning Notes

Essential combos

Marinara + basil + black pepper is classic.
Parmesan + red pepper flakes adds depth.

Flavor enhancers

A tiny drizzle of good olive oil brightens flavors.
A pinch of smoked paprika adds warmth.

Aromatics

Fresh basil after baking. Add right before serving.

Quick substitutions

No salami? Use pepperoni slices.
No low-moisture mozzarella? Use provolone or pat fresh mozzarella dry.
Low sodium? Blot salami with paper towel.

Equipment Needed

Essentials only

Standard oven set to 375° F ( 190° C) .
24-cup mini muffin tin or silicone mini pan.
Small spoon or measuring teaspoon for filling.
Grater if shredding block mozzarella.
Tongs or small offset spatula for removal.

Household swaps

No mini tin? Use a shallow muffin tin and reduce count.
No grater? Buy pre-shredded mozzarella.
No tongs? Use two forks carefully.

Quick confession: I once packed these too full. The cheese escaped. Don’t do that. Let them cool 2 3 minutes before removing.

These are perfect for Baked Appetizers , Game Day Appetizers , and as cozy Antipasto Bites . Honestly, they vanish fast.

Try them. You’ll see.

Cooking Method

I made these for a Sunday football crowd. My kitchen smelled like an antipasto platter. People kept coming back. Call them Baked Salami Mozzarella Bites or Mini Salami Cups .

They vanish fast.

Prep Steps

Get your mise en place. Shred 8 oz mozzarella first. Measure 1/2 cup marinara. Line a 24-cup mini tin.
Save time by stacking salami slices.

Cut once, press many. Use a small spoon or piping bag to fill.
Safety note: the muffin tin and juices get very hot.

Use oven mitts. Watch the broiler closely.

step-by-step Process

Preheat oven to 375° F ( 190° C) . Lightly oil the tin.
Press one salami slice into each cup. Fold edges to form cups.
Spoon 1/2 3/4 tsp marinara into each cup. Add 1 tbsp shredded mozzarella.
Sprinkle a pinch of Parmesan and pepper. Don’t overfill.
Bake 8– 12 minutes until edges crisp and cheese bubbles.
Broil 30 60 seconds for golden tops. Watch it the whole time.

Visual cues matter. Salami rims should brown and curl. Cheese should be fully melted. Tiny golden spots mean done. Let bites cool 2– 3 minutes before removing.

Pro Tips

Use low-moisture mozzarella. It avoids soggy bottoms. If mozzarella is fresh, pat dry. Press salami edges inward. That keeps cheese contained.

Common mistake: overfilling cups. Cheese spills and burns. Another mistake: skipping the short rest. Bites fall apart if removed too soon.

make-ahead: assemble in the tin and refrigerate up to 2 hours . Bake when guests arrive.

Honestly, these are perfect as Baked Appetizers and Game Day Appetizers . They sit well with dips and a cold beer.

My Nonna would nod at the flavors. Call them Mozzarella Bites , Marinara Mozzarella Appetizers , or Mini Muffin Tin Appetizers .

They’re easy party finger food, no fuss, all joy.

Recipe Notes quick chat about Baked Salami Mozzarella Bites

Oh my gosh, these Baked Salami Mozzarella Bites are my go-to for last minute parties. They feel fancy but are silly easy.

Think mini salami cups filled with marinara and melty cheese. Game Day Appetizers? Absolutely. I once made a batch for a pub quiz night.

They vanished in ten minutes.

Serving Suggestions

Serve warm from the tin. Place them on a wooden board for that rustic antipasto vibe. Add a small bowl of warm marinara for dipping.

Pair with a crisp Chianti or a light lager. For non-drinkers, sparkling water with lemon works great. Complement with an antipasto platter.

Olives, marinated artichokes, and roasted peppers keep the party moving. These also make stellar Bite Size Appetizers on grazing tables.

Storage Tips

Cool completely before storing. Refrigerate in an airtight container up to three days. Reheat in the oven for best texture.

Heat at 350° F ( 175° C) for about 6 8 minutes . Microwave makes them soggy. To freeze, flash freeze on a tray first.

Then store in a freezer bag up to one month. Reheat from frozen at 350° F for 10 12 minutes .

Variations

Want dietary swaps? Use turkey salami for a leaner bite. For vegetarian, try thin zucchini rounds as cups and use plant based cheese.

Seasonal swaps are fun. In summer, add a tiny fresh cherry tomato half after baking. In winter, stir roasted red peppers into the marinara for smoky depth.

Pepperoni or prosciutto also work for different salt levels.

Nutrition Basics

Per bite: about 110 calories and 6 grams protein. They are high in sodium due to salami. Use low-sodium salami to cut salt.

These bites give quick protein and calcium from cheese. They fill a savory craving without heavy carbs. Great as part of a balanced snack board.

I love how these Mini Muffin Tin Appetizers pull a crowd. Honestly, they feel like cheating in the best way.

Try them once. You’ll be the friend everyone asks to bring Game Day Appetizers. Go bake, enjoy, and tell me how they turned out.

Frequently Asked Questions

What are Baked Salami Mozzarella Bites and are they hard to make?

They’re bite sized salami cups filled with a little marinara and shredded mozzarella, baked until the salami edges crisp and the cheese melts think mini antipasto in a muffin tin.

They’re very easy to make; prep is mostly pressing slices into the tin, filling and baking, so they’re perfect for beginners and handy for experienced cooks who want a quick party snack.

What type of salami and cheese work best for Crispy Baked Salami Mozzarella Bites?

Use thin sliced sandwich salami or slightly thicker Genoa or soppressata for better cup structure and crisping; pepperoni also works if you prefer a spicier bite. For cheese, low-moisture shredded mozzarella melts predictably if you use fresh mozzarella, pat it very dry and dice small to avoid watery cups.

How do I get the salami edges crispy without burning the cheese?

Bake at 375°F (190°C) until the salami starts to curl and the cheese melts (about 8 12 minutes) and only broil 30 60 seconds at the end if you want golden tops watch closely while broiling.

Placing the muffin tin on a preheated cookie sheet and avoiding overfilling helps the edges crisp evenly without scorching the cheese.

Can I make Baked Salami Mozzarella Bites ahead of time or freeze them?

You can assemble the cups in the tin and refrigerate up to 2 hours before baking, which is great for entertaining prep. Fully baked bites freeze well for about a month; thaw in the fridge and re-crisp in a hot oven for best results rather than microwaving.

How should I store leftovers and reheat so they stay crispy?

Store leftovers in an airtight container in the fridge for up to 3 days, separating layers with parchment to avoid sticking. Reheat on a baking sheet at 350°F (175°C) for 6 8 minutes to restore crispness, or use an air fryer for 3 4 minutes; avoid the microwave if you want to keep them crunchy.

Are these bites suitable for people watching calories or sodium, and what substitutions can I make?

One bite is roughly 100 120 kcal with quite a bit of sodium (≈300 400 mg) because of the salami, so they’re best enjoyed in moderation. For lighter options, use low-sodium salami or substitute thin turkey pepperoni and reduce the cheese amount, or try provolone or reduced-fat mozzarella; pairing with a fresh salad helps balance the plate.