Antipasto Cups

Put a twist on your traditional appetizer with this low-carb treat. 

Anti Pasta Salad Cups
Prep Time:40
  • 1/2 lb. Minerva Dairy Farmers Butter Cheese, shredded
  • 6 ounces Cream Cheese, softened
  • 1/4 cup fresh oregano, chopped
  • 3 tablespoons deli-style pepperoncinis, chopped
  • 4 cherry tomatoes, sliced
  • 1 egg, beaten
  • 36 thin slices Genoa salami
  • 12 slices Capocollo, quartered
  • 1 tablespoon Minerva Dairy Garlic Herb Butter
  • 2 tablespoons red onion, diced fine
  • 2 cups baby arugula
  • 2 tablespoons Greek vinaigrette
  • Preheat oven to 400F.
  • Spray each spot in a  muffin tin (12) with cooking spray.
  • Combine cream cheese, garlic herb butter, shredded cheese, onion, pepperoncinis, oregano and egg in a mixing bow.
  • Fan 3 slices of salami and place into each spot in the muffin tin.
  • Use the quartered slices of Capocollo to fill in any voids - so the meats make a solid cup (they will resemble an open rose).
  • Divide the cheese mixture between each cup.
  • Bake for 20 minutes or until cheese is golden. 
  • Toss the baby arugula with vinaigrette and place a pinch on each "cup".
  • Top with cherry tomato and serve warm.