Salami Cups with Honey Ricotta and Figs
Ingredients
24 Salami slices, thin, approx. 3" diameter
Salt
2 Cups Whole-milk Ricotta Cheese
4 Fresh figs, sliced into thin "coins"
4 oz Cream Cheese
1/2 Cup Hazelnuts, toasted & crushed
2 Tbsp Honey
Fresh basil, thin sliced (optional garnish)
1 Lemon, (1 Tbsp juice + zest)
Preparation
Prep: Preheat oven to 350
Cut 3 slits approximately 1/2" evenly spaced around the slices of salami (to assist fitting it into the cup). Push it into a mini muffin tin, overlapping at the slices. Carefully set another muffin tin over the top of the first tin, to compress it. Flip it upside down onto a baking sheet (to collect the grease).
Bake for about 5 minutes. Remove top pan and bake for around 5 more minutes. Check often to make sure salami isn't burning. Dab excess oil and cool
In a bowl, whip ricotta, cream cheese, honey, lemon juice and some salt until light and fluffy, about 2 minutes. Transfer into piping bag (or plastic bag with the corner cut out).
Fill each cup with mixture. Top with a couple slices of fig and hazelnuts and garnish with lemon zest and basil.
