Salami Cups with Whipped Honey Ricotta and Fresh Figs
- Level: Easy
- Yield: 24 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 242
- Total Fat
- 18
- Saturated Fat
- 8
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 10
- Cholesterol
- 50
- Sodium
- 290
- Total: 50 min
- Active: 15 min
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.