Ingredients
24 slices Genoa salami (3-1/2 inches)1 can (14 ounces) water-packed artichoke hearts1 jar (8 ounces) marinated whole mushrooms1 jar (8 ounces) roasted sweet red peppers1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes3 tablespoons olive oil2 tablespoons red wine vinegar1/2 teaspoon garlic salt1/8 teaspoon pepper
Preparation
Preheat oven to 400°. Press half of the salami into 12 muffin cups. Loosely crumple aluminum foil to form twelve 2-in. balls; place in cups to keep salami from sliding. Bake until edges begin to brown, 6-8 minutes. Using tongs, remove from pans and invert onto paper towels to drain. Wipe muffin cups clean. Repeat with remaining salami, reusing foil balls.
Meanwhile, drain and coarsely chop artichoke hearts, mushrooms and red peppers; transfer to a small bowl. Stir in cheese. In another bowl, whisk oil, vinegar, garlic salt and pepper until blended. Drizzle over vegetable mixture; toss to coat. Using a slotted spoon, fill salami cups with vegetable mixture.
