Ingredients:

  • 24 slices salami (about 6–8 oz / 170–225 g total; thin-sliced sandwich salami or slightly thicker like Genoa or soppressata)
  • 8 oz shredded low-moisture mozzarella (225 g) — or 9 oz (250 g) for more cheese
  • 1/2 cup marinara sauce (120 ml)
  • 2 tbsp grated Parmesan (15 g), optional
  • 8–12 small fresh basil leaves, for garnish
  • Freshly ground black pepper, to taste
  • Red pepper flakes, optional, to taste
  • Olive oil spray or 1 tsp olive oil (5 ml) to lightly grease tin, optional
  • 1 tsp chopped fresh parsley, optional, for garnish

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly spray or brush a 24-cup mini muffin tin with olive oil or use a silicone tin. Place the tin on a cookie sheet if desired to catch drips.
  2. Make salami cups: lay one slice of salami into each mini cup. If a slice is too large, fold or overlap the edges so it forms a cup shape; use two small slices if needed. Press gently to form a defined cup.
  3. Fill cups: spoon about 1/2 to 3/4 teaspoon (2–4 ml) marinara into each salami cup as a thin base. Top each with about 1 tablespoon (7–10 g) shredded mozzarella. Don’t overfill; cheese should sit within the salami walls. Lightly sprinkle with a pinch of grated Parmesan, black pepper, and red pepper flakes if using.
  4. Bake: bake at 375°F (190°C) for 8–12 minutes, until salami edges begin to brown and crisp and the cheese is melted and bubbly. For a browned, slightly blistered top, move to broil and broil 30–60 seconds—watch very closely to avoid burning.
  5. Rest and finish: remove the tin from the oven and let bites cool in the tin for 2–3 minutes to set. Use tongs or a small offset spatula to lift bites onto a cooling rack or serving plate. Garnish with torn basil leaves and a tiny drizzle of olive oil or a sprinkle of parsley. Serve warm.