Crispy Salami Bites with Feta and Olives

Name: Crispy Salami Bites with Feta and Olives
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24 servings
Cuisine: Mediterranean
Ingredients: 24 slices salami; 1 cup feta cheese, crumbled; 1/2 cup Kalamata olives, chopped; 1/2 cup cherry tomatoes, chopped; 2 tbsp capers, rinsed; 1 tbsp olive oil; 1/4 cup fresh basil, for garnish; 1 cup bocconcini, as a substitute for feta

Crispy salami cups are baked until they form edible bowls, then filled with a savory mix of feta cheese, Kalamata olives, cherry tomatoes, and capers. This is a quick, no-cook-filling appetizer that impresses at any gathering.

🌍Mediterranean 🏷️Salami cups 🏷️Appetizer 🏷️Feta 🏷️Olives Low-carb

🏷️

🏷️Keto

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TikTok

Total

25 min

Servings

24

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

24 slices salami
1 cup feta cheese, crumbled
1/2 cup Kalamata olives, chopped
1/2 cup cherry tomatoes, chopped
2 tbsp capers, rinsed
1 tbsp olive oil
1/4 cup fresh basil, for garnishoptional
1 cup bocconcini, as a substitute for fetaoptional

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Instructions

1
Arrange salami slices in a mini muffin tin, one slice per cup.
2
Use a shot glass to press each salami slice down, forming a cup shape.
3
Bake the salami cups in the oven until crispy. (Note: Video does not specify temperature or time.)
4
While the salami bakes, prepare the filling. In a bowl, combine crumbled feta, chopped Kalamata olives, chopped cherry tomatoes, and rinsed capers.
5
Add a little bit of olive oil to the filling mixture and stir to combine.
6
Once baked, remove the crispy salami cups from the muffin tin.
7
Spoon the filling mixture into each salami cup.
8
Top with fresh basil for garnish and serve.

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Tips & Notes

Pro tips

Use a standard muffin tin or small oven-safe cups as molds; lightly oil or line with parchment to prevent sticking and make removal easier.
Watch the salami carefully during baking—thin slices crisp fast (8–10 min), thicker slices may need 12 minutes. Edges should be golden and slightly curled.
Assemble the filling components ahead and chill, then spoon into baked cups just before serving to maintain the salami's crispness.
Toss the feta, olives, tomatoes, and capers together gently to avoid crushing the cheese; a light drizzle of olive oil and fresh basil at the end adds brightness.

Substitutions

Kalamata olives → green olives or castelvetrano olives (adjusts brininess)
Feta cheese → bocconcini, goat cheese, or ricotta salata (note: ricotta salata is saltier)
Cherry tomatoes → diced cucumber or roasted red peppers (changes flavor profile slightly)
Capers → brined anchovies or green peppercorns (intensifies saltiness)

Storage & make-ahead

Store baked salami cups in an airtight container for up to 2 days; fill no more than 2 hours before serving to preserve crispness. Do not refrigerate after filling.

Equipment

muffin tin or oven-safe small cups (for molding) · parchment paper (optional, for easy removal)

Common Questions

How do I get the salami to crisp into a cup shape?

Drape salami slices over the back of a muffin tin cup or oven-safe ramekin while baking at 375–400°F for 8–12 minutes until the edges are crispy and the center holds its bowl shape. Remove carefully once cool enough to handle.

Can I make these ahead of time?

Bake the salami cups up to 2 days ahead and store in an airtight container. Fill them no more than 2 hours before serving to keep the salami crisp.

What can I substitute for feta cheese?

Bocconcini (fresh mozzarella balls), goat cheese, or ricotta salata work well. Adjust seasoning as needed since feta is saltier.

Can I scale this recipe up for a large party?

Yes. Use one salami slice per cup (24 slices serves 24 people). Scale filling ingredients proportionally and use multiple muffin tins to bake in batches.

Are these vegetarian or gluten-free?

They are gluten-free but not vegetarian due to the salami. Substitute with vegetarian pepperoni or skip the salami cup for a feta-olive appetizer instead.