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Directions. Preheat oven to 400˚F. Line a large baking sheet. Create circles of shredded cheese on sheet, evenly distributing cheese. Bake for about 8 minutes, or until cheese is melted and lightly golden. In the meantime, prepare small cups or drinking glasses by turning them upside down (preferably with a 3-inch diameter).

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In a large bowl, add the mortadella, salami, pastrami, provolone, giardiniera, pepperoncini, and green olives. In a small bowl, whisk together the pepperoncini brine, balsamic vinegar, and extra virgin olive oil then season with the black pepper and drizzle over the meats and cheese. Toss well and refrigerate for at least 1 hour for the flavors.

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Add ½ tablespoon water, season with a big pinch of kosher salt and black pepper (about ½ teaspoon each) and whisk to combine. Continue whisking as you drizzle in ½ cup of olive oil, whisking until emulsified. Taste and adjust seasoning to your liking. Set aside for now. Prepare the fixings.

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Set your prettiest bowl somewhere close to the center of a large cutting board or platter. Stagger the small bowls. Place 1 cup each of marinated olives and mushrooms (or artichoke hearts) into small bowls. Scoop ½ cup of honey or fig jam into a small bowl. Set the bowls spaced apart on the board.

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Remove the baking sheet and keep the oven on. Take a standard muffin pan and place 2 slices of salami into each muffin cup cavity pressing them down to form a cup shape. Bake the salami for about 15 minutes until it starts to shrink and get darker in color. Remove the muffin tin and let the salami cups cool down for 10 minutes.

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1.5 cups sliced pitted green olives. Heat oven to 350°F. For Green Olive & Cream Cheese Filling: Spoon 1/2 tablespoon cream cheese into each pastry cup. Top each with 1 tablespoon olives. Garnish with grated lemon zest and cracked black pepper, if desired. Or, fill with Assorted Antipasto Fillings (see tips). Place the filled pastry cups onto.

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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.

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Directions. Combine the salami, soppressata, mozzarella, provolone, artichokes, tomatoes, olives, peppers, vinegar and 1/4 cup artichoke marinade in a bowl. Divide among the lettuce cups. Sprinkle.

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5 ounces (3/4 cup) mini mozzarella balls (pearls) 1/2 cup quartered Italian sweet cherry peppers. 1/2 cup thinly sliced pepperoncini. 3 1/2 ounces hard salami, cut into 1/3-inch cubes (heaping 1/2 cup) 2/3 cup pitted green olives (halved if large) 1/4 cup freshly grated Parmesan cheese. For the dressing. 3 anchovies packed in oil. 1/2 cup olive.

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Step 3: Prepare the dressing. To make the balsamic olive oil dressing: Add ¼ cup ( 59 milliliters) of olive oil, 2 tablespoons ( 30 milliliters) of balsamic vinegar, and 1 teaspoon ( 2 grams) of Italian seasoning to a small bowl. Whisk the ingredients until combined, then pour over your salad. Step 4: Serve.

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Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes. Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp. Stir black olives, green olives, mushrooms and tuna into the mixture.

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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.

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Step 1 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. Step 2 Meanwhile, make filling.

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In a small bowl, whisk the white wine vinegar, Dijon mustard, and sugar or maple syrup. Gradually whisk in the olive oil. Add the dressing to the bowl with the pasta and veggies, then add the salt and Italian seasoning. Stir to combine. Taste and add additional salt as desired.

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These cute little salami antipasto cups are a perfect holiday party date. Each savoury cup is packed with delicious and fresh flavours that are guaranteed to make you a favoured guest. The best part? You can use virtually any and all kinds of salami, fresh herbs, cheese and veggies you have on hand for a delicious array of flavour combinations.

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Preheat the oven to 350 degrees F. Line a baking sheet with a nonstick baking mat or piece of parchment paper. Spoon. 1 tablespoon sized rounds on the mat and spread slightly into 5 - 2 inch circles being careful not to overcrowd the pan. Place in the oven and bake for approximately 6 to 7 minutes or until golden brown and bubbly.