Salami Cups With Whipped Honey Ricotta And Fresh Figs Recipes

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HARD SALAMI CUPS



Hard Salami Cups image

These cute little salami cups that are shaped and baked in a mini muffin tin will bring a delight to your dinner guests before any meal.

Provided by Shannon Laska

Categories     Appetizers and Snacks     Meat and Poultry

Time 25m

Yield 4

Number Of Ingredients 4

½ pound sliced hard salami
1 (8 ounce) package cream cheese, softened
1 (6.5 ounce) package spinach-artichoke dip (such as TGI Friday's®)
½ teaspoon garlic powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Press salami slices into mini-muffin cups to line.
  • Mix cream cheese, spinach-artichoke dip, and garlic powder together in a bowl; spoon into the salami-lined muffin cups.
  • Bake in preheated oven until the filling looks creamy, about 10 minutes.

Nutrition Facts : Calories 545.1 calories, Carbohydrate 7.1 g, Cholesterol 134.6 mg, Fat 49.6 g, Protein 19.1 g, SaturatedFat 21.6 g, Sodium 1534 mg, Sugar 0.2 g

FIG AND SALAMI CROSTINI



Fig and Salami Crostini image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     appetizer

Time 30m

Yield 14 crostini

Number Of Ingredients 12

14 slices baguette (1/4 inch thick)
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 cup honey
Three 2-inch strips lemon zest, removed with a peeler
1 cinnamon stick
7 dried figs, each cut into 6 pieces
1 cup whole-milk ricotta cheese
3/4 teaspoon kosher salt
3 tablespoons olive oil
3 ounces spicy Calabrian salami, cut into 1/4-inch pieces
1/4 cup small fresh basil leaves, optional

Steps:

  • For the crostini: Preheat the oven to 450 degrees F.
  • Brush the slices of baguette with the olive oil and place on a rimmed baking sheet. Season with the salt and bake until golden brown and crispy, 5 to 8 minutes. Remove the crostini to a wire rack to cool.
  • For the topping: In a small saucepan, combine the honey, lemon zest, cinnamon and 1/2 cup water. Bring to a simmer over medium heat. Remove from the heat and stir in the figs. Allow the figs to steep for 5 minutes.
  • Using a slotted spoon, transfer the softened figs to the bowl of a food processor. Pulse until smooth. Add the ricotta, salt and 2 tablespoons of the olive oil. Puree until light, fluffy and smooth.
  • Heat a small skillet over medium-high heat. Add the remaining tablespoon olive oil and the chopped salami. Cook, stirring often, until the salami is golden brown and crispy. Drain well on a paper towel-lined plate.
  • To assemble, spread some fig ricotta over each crostini. Top with a sprinkling of crispy salami and a few basil leaves if desired.

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