Individual Antipasto Salad Cups Food

INDIVIDUAL ANTIPASTO SALAD CUPS

Individual Antipasto Salad Cups image

Antipasto on the go! These cups are perfect for picnics or parties outside.

Provided by foodnessgracious

Time 30m

Number Of Ingredients 9

Ingredients

12 ounces mozzarella balls (mini size)
1 1/2 cups cherry tomatoes
1/2 cup pepperoncinis (sliced thinly)
1 1/2 cups artichoke halves (from a jar)
1 cup green olives
1/2 cup black olives
1 cup hard salami diced into small squares (The long stick and not the sliced salami)
1 cup pickled vegetables
3/4 cup basil (finely chopped)

Steps:

Open the mozzarella balls and drain the oil. Transfer the balls to a large bowl.
Add the cherry tomatoes, slicing any large ones in half.
Add the sliced pepperoncinis.
Spoon the artichoke halves from the jar and roughly slice in half, add to the bowl.
Add the green and black olives to the bowl making sure they are pitted and have no stone left in the center.
Add the diced salami and assorted pickled vegetables to the bowl.
Finally, add the fresh basil and toss well to combine all of the ingredients.
Spoon the salad mixture into the cups and garnish with a basil leaf or two.

Nutrition Facts : ServingSize 6 ounces, Calories 100 kcal, Carbohydrate 1 g, Protein 5 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 285 mg

ANTIPASTO CUPS

Antipasto Cups image

Antipasto Cups from Delish.com is the easy appetizer you've been looking for.

Categories antipasto cups mozzarella artichokes grape tomatoes easy appetizers Italian appetizers salami

Time 30m

Yield 24

Number Of Ingredients 9

Ingredients

24 slices salami
1 c. ciliegine, quartered
2/3 c. grape tomatoes, quartered
1/2 c. black olives, pitted and halved
1/2 c. artichoke hearts, cut into bite size pieces
1/4 c. basil, thinly sliced
2 tsp. red wine vinegar
kosher salt
Freshly ground black

Steps:

Preheat oven to 375°. Place 1 salami slice into each well of a muffin tin. Bake 8-10 minutes, until salami is crisp. Let cool in muffin tin, 10-15 minutes.
Meanwhile, make filling: into a large bowl, combine ciliegine, tomatoes, olives, artichoke hearts, basil, and vinegar. Toss gently and season with salt and pepper. Spoon into cooled salami cups and serve.

ANTIPASTO CUPS

Antipasto Cups image

Turn salami slices into appetizer shells to fill with the veggies and cheese of your choice. -Melissa Obernesser, Utica, New York

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 9

Ingredients

24 slices Genoa salami (3-1/2 inches)
1 can (14 ounces) water-packed artichoke hearts
1 jar (8 ounces) marinated whole mushrooms
1 jar (8 ounces) roasted sweet red peppers
1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon garlic salt
1/8 teaspoon pepper

Steps:

Preheat oven to 400°. Press half of the salami into 12 muffin cups. Loosely crumple aluminum foil to form twelve 2-in. balls; place in cups to keep salami from sliding. Bake until edges begin to brown, 6-8 minutes. Using tongs, remove from pans and invert onto paper towels to drain. Wipe muffin cups clean. Repeat with remaining salami, reusing foil balls., Meanwhile, drain and coarsely chop artichoke hearts, mushrooms and red peppers; 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. Using a slotted spoon, fill salami cups with vegetable mixture.

Nutrition Facts : Calories 87 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 325mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

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