Total Time: 40 Minutes

Prep: 20 Minutes

Bake: 20 Minutes

Yield: 2 Dozen

Ingredients:

• • 24 slices Genoa salami (3 1/2 inch)
  • 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 tsp garlic salt
  • 1/8 tsp pepper

Directions:

1. 1. Preheat oven to 400 degrees. Press half of the salami into twelve muffin cups. Loosely crumple aluminum foil to form 12 2 inch balls; place in cups to keep salami from sliding. Bake salami 6-8 minutes or until edges begin to brown. Using tongs; remove from pans and invert onto paper towels to drain. Wipe muffin cups clean. Repeat with remaining salami, reusing foil balls.
   2. 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, salt, and pepper until blended. Drizzle over vegetable mixture; toss to coat. Using a slotted spoon, fill salami cups with vegetable mixture.