A tray of these salami baskets has the same effect as opening a bag of crisps during a movie, hands appear from everywhere. You bake salami slices in muffin molds until they turn into little crunchy cups, then fill them with an egg-and-mayo cream, and finish with tarallo and rolled anchovy. They’re great for parties, game nights, or family movie nights.
What Are Salami Baskets?
Salami baskets are edible mini bowls made by baking salami in a muffin tin until it firms up into a crisp, cup-like shape. Because salami renders a bit of fat in the oven, the edges turn golden, and the cup becomes sturdy enough to hold creamy or chunky fillings.
The tarallo adds extra crunch, and the anchovy brings that briny, savory pop that makes people go back for just one more.
Pro Tips for the Best Salami Baskets
- Press the salami firmly into the molds. You want them to hug the base and sides so you get a real basket, not a floppy salami puddle.
- Watch the bake like it’s a plot twist. Depending on how thin or fatty your salami is, 5-10 minutes is the sweet spot, and pull them once the edges look crisp and lightly browned.
- If there’s a little rendered oil, let the baskets cool briefly, then lift them out and dab on a paper towel so they stay crisp.
- You can bake the cups ahead, but fill close to serving time for the best crunch.
Frequently Asked Questions
What type of salami works best?
Thinly sliced, dry-style salami tends to crisp up better and hold its shape. Very thick slices can stay chewy, and very lean options may not firm up as nicely.
Can I swap the anchovies for something else?
Anchovies are the big flavor choice, but you can replace them with chopped olives, a caper or two, or a tiny piece of sun-dried tomato. If you’re serving anchovy skeptics, try offering half the tray with anchovies and half without.
What are Apulian taralli, and what can I use instead?
Taralli are crunchy, ring-shaped Italian snack crackers from southern Italy, often flavored with olive oil and sometimes fennel or pepper. If you can’t find them, swap in mini breadsticks, small crackers, or even toasted bread cubes, just use anything crunchy that fits neatly in the cup.
Why did my salami cups turn greasy or shrink too much?
Some salami brands render more fat than others, and that can pool while baking. Blot the cups after baking and consider reducing bake time slightly if they’re shrinking aggressively. Using a mini muffin tin can also help the slices hold their shape better as they crisp.
How to Store Salami Baskets
The best rule is to store the cups and filling separately. Unfilled salami cups can be kept in an airtight container in the fridge for up to 5 days, though they may soften slightly over time. You can re-crisp in the oven for a few minutes at 180°C (350°F) if needed. You can also refrigerate filled cups for about 24 hours. However, don’t freeze this dish because the texture of both the cups and creamy filling can suffer.
Ingredients
How to Make Salami Baskets
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Overlap 2 slices of salami.
Overlap 2 slices of salami.
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Bake at 180°C (350°F) for 5-10 minutes and let them cool.
Then press them into each muffin mold, snug against the base and up the sides.
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Add the hard-boiled eggs, mayonnaise, and a pinch of salt to a blender. Blend until smooth and creamy.
Bake at 180°C (350°F) for 5-10 minutes and let them cool.
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Spoon a teaspoon of the egg cream into each salami basket. Nestle in one tarallo and an anchovy on top.
Add the hard-boiled eggs, mayonnaise, and a pinch of salt to a blender. Blend until smooth and creamy.
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Serve and enjoy.
Spoon a teaspoon of the egg cream into each salami basket. Nestle in one tarallo and an anchovy on top.
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Serve and enjoy.
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