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Summer Salami Cups with Tomatoes, Oyster Mushrooms and Bocconcini

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125 g Nostrano Summer Salami
85 g oyster mushrooms, chopped into small dice
10 cherry tomatoes, quartered
100 g bocconcini pearls
2 tbsp. olive oil
1 tsp. Greek seasoning


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.

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