Salami Cups

These super easy salami cups are the perfect, low-carb appetizer for the holiday season. Sweet and salty, they are full of flavors and textures, and can be easily customized to your preferences. They are like little, handheld charcuterie appetizers without the carbs!

Why you’ll love charcuterie cups

  • They are so easy to make and totally customizable. Don’t like Brie cheese? Use feta. Don’t like olives? Use capers or forego them all together.
  • You can make these cups with different fillings in the same batch, giving your guests lots of options when they are looking over your appetizer spread.
  • They are a little charcuterie board in hand held form. And because it’s all contained in a little salami cup, you don’t need crackers as your vessel, making them low carb!

Here’s what you’ll need to make it

  • Muffin tin – I used a 12 hole muffin tin for this recipe.
  • Knife – Just to cut the Brie into small chunks.
  • Shot glass – Optional, to push the salami down into the muffin tins evenly.

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Ingredients & substitutions

  • Genoa salami – This is just one pack, which has about 12 slices.
  • Wheel Brie – You will use about half of the wheel. You can choose to cut the rind off or leave it on. I cut the edges off but left the top and the bottom.
  • Giardinara – I used mild for this recipe, but you can also use hot!
  • Chopped walnuts – I used the salted chopped walnuts, but you can also use unsalted.
  • Kalamata olives – Or your favorite olive or capers.
  • Drizzle of honey – Optional but highly recommended for that sweet and salty combo.
  • herb of choice – I used basil

How to make the antipasti bites

Step 1. Press the salami into each muffin tin. Pro tip, use a shot glass to press the salami down evenly.

Step 2. Bake at 400 degrees for about 10 minutes, until it’s just crispy.

Step 3. Fill each cup with a 3/4 inch square of brie, giardinara, olive, and walnut pieces.

Step 4. Let cool slightly and serve with a drizzle of honey and herb of choice. I used a little basil.

FAQs about antipasti charcuterie

Why is it called antipasti?

When you sit down to an Italian meal, the traditional first course is “antipasto” (plural: antipasti). The term is derived from Latin “ante” (before) and “pastus” (meal, pasture). Artfully conceived, antipasto presentations are generally colorful and boast many diverse items, to get people excited for the meal.

What to serve antipasti with?

Bread or crackers: These are the supporting roles for your antipasto platter. I love griddled French bread, but you can also serve with crackers of your choice. Or go all out with a cracker and bread situation! Heck toss some focaccia on there.

How long does antipasti last?

Antipasto storage: The antipasto mixture will keep for up to 5 days in the fridge – the oil may solidify slightly when chilled, but will become liquid again at room temperature. To give the antipasto as a gift, omit the bocconcini and it will keep, refrigerated, for up to 2 weeks.

More appetizer for a pizza party:

More low carb holiday appetizers:

Salami Cups

An easy appetizer that mimics a bite sized charcuterie board!
Prep Time 5 minutes
Cook Time 10 minutes
5 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American, Italian
Servings 12 Cups
Calories 85 kcal


  • 1 Muffin Tin
  • 1 Knife
  • 1 Shot glass for pressing down salami – optional


  • 4 Oz genoa salami
  • 1 wheel Brie
  • 4 tbsp giardinara
  • 4 tbsp Chopped walnuts
  • 6 Kalamata olives
  • drizzle of honey
  • herb of choice – I used basil optional


  • Press the salami into each muffin tin.
  • Bake at 400 degrees for about 10 minutes, until it’s just crispy.
  • Fill each cup with a 3/4 inch square of brie, giadinara, olive, walnuts, herb and a drizzle of honey.
  • Let sit until it’s cooled enough to eat.
Keyword appetizer, appetizer recipes, easy appetizers, genoa salami, salami

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