Baked Salami Cups with Brie and Cornichons
These little cups are savory and crisp, with warm Brie and a sharp cornichon tucked inside. Use a mini muffin tin to get the ruffled edges. Add the Brie during the final 1 to 2 minutes so it softens without melting into the bottom. I've made that mistake before. The puddle is disappointing.
- Total
- about 30 minutes
- Makes
- 16 bites
Recipe
Baked Salami Cups with Brie and Cornichons
- Prep
- 15 minutes
- Cook
- 10 minutes
- Total
- about 30 minutes
- Makes
- 16 bites
Ingredients
Instructions
- 1
Prepare the pan
Heat the oven to 375°F. Press one slice of salami into each cup of a mini muffin pan. Let the edges fold naturally instead of forcing them flat.
- 2
Bake the salami
Bake for 7 to 9 minutes, until the edges darken and the centers begin to look crisp.
- 3
Drain
Carefully lift out the salami cups and place them upside down on paper towels for 2 minutes. Pour the rendered fat from the pan and wipe the cups clean.
- 4
Prepare the filling
Cut the Brie into 16 small pieces. Cut each cornichon in half crosswise or lengthwise, depending on its size.
- 5
Warm the Brie
Return the salami cups to the pan. Add one piece of Brie to each and bake for 1 to 2 minutes, just until softened.
- 6
Finish
Add a small dab of Dijon and one cornichon piece. Sprinkle with chives and black pepper. Serve warm or at room temperature.
Estimated nutrition
Per serving (1 of 16)
- Calories
- 50 kcal
- Protein
- 2.9 g
- Carbs
- 0.2 g
- Fat
- 4.1 g
Calculated from the listed amounts. Optional or unmeasured additions are excluded; brands, substitutions, and cooking losses can change the result.
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Baked Salami Cups with Brie and Cornichons
Nutrition · Per serving (1 of 16)
- Protein
- 2.9 g
- Carbs
- 0.2 g
- Fat
- 4.1 g
50 Cal
Estimated · optional extras excluded
Baked Salami Cups with Brie and Cornichons
Prepare the pan
Heat the oven to 375°F. Press one slice of salami into each cup of a mini muffin pan. Let the edges fold naturally instead of forcing them flat.
All ingredients · 6
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Substitutions
Brie: Camembert gives the closest result. Young white cheddar works when you want a firmer center.
Genoa salami: Soppressata works when the slices are thin and wide enough to line the pan.
Cornichons: Use small dill-pickle pieces or pickled pearl onions.
Dijon: Use grainy mustard or onion jam, but keep either one to a small amount.
Chives: Use parsley or leave the herbs off.
Make the salami cups ahead
Bake the empty cups one day ahead and refrigerate them after cooling. Re-crisp them in the mini muffin pan at 350°F for 3 to 4 minutes. Add the Brie and cornichons shortly before serving.
When the salami stays soft
Still soft? Your salami slices may be a little thick. Drain the fat and give the cups another 1 to 2 minutes in the oven. They will firm up further as they cool.
Skip greasing the muffin pan because the salami releases plenty of fat.
A regular muffin pan makes wider, shallower cups. Overlap two salami slices in each well and increase the first bake to about 10 minutes.
