Salami Cups with Whipped Honey Ricotta and Fresh Figs

  • Level: Easy
  • Total: 50 min
  • Active: 15 min
  • Yield: 24 cups
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Ingredients

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 

Kosher salt

4 ripe fresh figs, sliced into thin "coins"

1/2 cup hazelnuts, toasted and crushed 

Fresh basil leaves, cut into chiffonade, for garnish

Directions

Special equipment:
two 24-cup mini muffin tins and a piping bag, optional

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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