Summer Salami Cups with Tomatoes, Oyster Mushrooms and Bocconcini

Preheat oven to 375°F.
In a muffin tray, place one slice of salami in each mould pressing down to form a cup. Repeat with remaining slices.
Bake about 10 to 15 minutes.
Set aside and let cool.
In a small pan, add 1 tbsp. olive oil and the diced oyster mushrooms.
Sauté 5 to 7 minutes. Once they’re cooked, set aside and let cool.
In a medium sized bowl, combine the tomatoes, mushrooms, cheese, olive oil and spices.
Place the mixture into the salami cups.