Categories: Appetizers

Ingredients

• 24 slices Genoa salami (3 1/2 in.)
• 1 can (14 oz.) water-packed artichoke hearts
• 1 jar (8 oz) roasted sweet red peppers
• 1 jar (8 oz) marinated whole mushrooms
• 1/2 lb. fresh mozzarella cheese, cut into 1/2 inch cubes
• 3 Tbsp. olive oil
• 2 Tbsp. red wine vinegar
• 1/2 garlic salt
• 1/8 tsp. pepper

Directions

1. Preheat oven to 400 degrees. Press half of the salami into twelve muffin cups. Loosely crumple aluminum foil to form twelve 2-inch balls.; place in cups to keep salami from sliding. Bake salami 6-8 minutes or until edges begin to brown.
2. Using tongs, remove from pans and invert on to paper towels to drain. Wipe muffin cups clean. Repeat with remaining salami, reusing foil balls.
3. Meanwhile, drain and coarsely chop artichoke hearts, red peppers and mushrooms; transfer to a small bowl. Stir in cheese. In another bowl, whisk oil, vinegar, garlic salt and pepper until blended. Drizzle over vegetable mixture; toss to coat.
4. Using a slotted spoon, fill salami cups with vegetable mixture.

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