Salami Blossoms
by Anthony Solimini
Crispy salami blossoms filled with garlicky tomatoes, fresh mozzarella and basil, finished with balsamic.
INGREDIENTS
12 large slices salami
1 cup cherry or grape tomatoes, quartered
1 clove garlic, finely minced
1 teaspoon Italian seasoning
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
1–2 teaspoons balsamic vinegar
4–5 oz fresh mozzarella, cut into small chunks
Fresh basil leaves
Balsamic glaze, for finishing
DIRECTIONS
Preheat oven to 375°F.
Press one slice of salami into each cup of a mini muffin tin, pushing it down gently to create a flower or cup shape.
Bake for 7–10 minutes, until the salami is slightly crisp around the edges and holds its shape. Remove from the oven and allow to cool.
Meanwhile, combine the tomatoes, garlic, Italian seasoning, black pepper, olive oil and balsamic vinegar. Let sit for 10–15 minutes to allow the flavors to come together.
Drain off any excess liquid from the tomatoes.
Fill each salami blossom with the tomato mixture. Add a chunk of fresh mozzarella and a piece of fresh basil.
Finish with a light drizzle of balsamic glaze.
Serve immediately and watch them disappear!
Uncle A’s Salami Blossoms
Salty. Crispy. Creamy. Fresh. And just a little bit fancy.