24 thin slices salami
2 cups whole-milk ricotta cheese
4 ounces mascarpone cheese
2 tablespoons honey
Grated zest of 1 lemon plus 1 tablespoon fresh lemon juice
1 teaspoon crushed red pepper
4 ripe fresh figs, sliced into thin "coins"
1/2 cup hazelnuts, toasted and crushed
Fresh basil leaves, cut into chiffonade, for garnish
Preheat the oven to 400 degrees F.
Arrange the salami slices over the cups of a 24-cup mini muffin tin (slightly overlapping is fine), then top with a second mini muffin tin, pressing the salami slices into the cups and compressing them. Flip the muffin tins over and put the whole thing on a baking sheet upside down. Top with a cast-iron pan for more compression. Bake for about 12 minutes, then remove the cast-iron pan carefully. Bake for an additional 12 minutes. Let the salami cups cool completely, dabbing any rendered fat with paper towels.
Using a hand mixer, whip the ricotta, mascarpone, honey, lemon juice, crushed red pepper and some salt until light and fluffly, about 2 minutes. Transfer the mixture to a piping bag (or make a piping bag using a resealable plastic bag).
Fill each salami cup with the some of the whipped ricotta mixture, then top with a couple slices of fig and some crushed hazelnuts. Garnish with the lemon zest and basil.
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