Salami Canapé Cases

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5 from 14 votes

These easy to make canapés will be the star of your party food table. Low carb crispy baked salami canapé cases can be made ahead of time and filled with a variety of fillings topped with delicious Parmigiano Reggiano, the King of Cheeses!

Servings: canapes

Author: Helen Best-Shaw

Prep Time5

Cook Time15

Total Time20

Ingredients

24 slices Italian Salami - (large slices)
100 g leftover chicken or turkey
4 tbs cranberry sauce
50 g soft blue cheese
20 g Parmigiano Reggiano (Parmesan)

Instructions

Preheat the oven to Gas 5 /190 C / 325 F
Place a slice of salami into each of the wells of a mini muffin pan and press down. Place a small ball of crumpled aluminum foil into each one,
Bake for about 10 minutes until starting to become crisp.
Remove from the tray, remove the foil and stand on kitchen paper to absorb and melted fat. Save the foil balls to reuse in the next batch.
Replace the salami cups in the muffin pan and fill with a mix of cold meats, chutney or cranberry sauce and soft cheese. Top each with a slither of Parmigiano Reggiano.
Bake at Gas 5 /190 C / 325 F for about 5 minutes until hot and the cheese has melted.
To serve arrange on a board or plate topped with another slither of Parmigiano Reggiano and a sprinkle of black pepper and some fresh herbs.

Notes

The salami canapé cases can be made a day ahead and kept in a airtight container in a cool place.
When filling them put something solid at the bottom, such as a piece of chicken or turkey to stop the melted cheese leaking out of the bottom.
Other filing ideas include - sun dried tomato pieces, sweetcorn, chilli, cooked mushrooms etc.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.