Party Panache, Antipasto Cocktail Cupcakes
One of my guilty pleasures is reading culinary mysteries. They can be sort of like reading a cookbook with a story…I recently read light and silly, Pies and Peril by Janel Gradowski and was delighted when she included some of her mouth watering recipes at the end~
Antipasto Cocktail Cupcakes is my version of her “Savory Parmesan and Salami Muffins”
They are a perfect little bite to accompany your wine or cocktail, or to pack for a tasty tailgate treat
They are quick and simple to make too~
Mix dry ingredients together, then add egg and milk or cream, until just combined…overmixing makes dry muffins…then add chopped salami and sundried tomatoes
I used a small cookie scoop
and an olive oil sprayed silicone mini muffin pan
Top them with some Parmesan shavings
Pop them into the oven for 15 minutes or so, and take them out when they are just set and starting to turn golden, being careful not to overbake
Brush tops with melted butter while muffins are still warm
Antipasto Cocktail Cupcakes
Equipment
- mini muffin pan
Ingredients
- 3/4 cup flour
- 1/4 cup cornmeal
- !/3 cup grated Parmesan cheese
- 1/4 tsp salt
- 2 tsp baking powder
- 1/2 tsp coarsely ground black pepper
- 1/4 tsp garlic powder
- 1 egg
- 1/2 cup milk or half and half cream
- 1/4 cup finely chopped sundried tomatoes
- 1/2 cup finely diced salami
- Parmesan shavings for topping
- 2 T butter melted
Instructions
- Preheat oven to 350. Grease or line mini muffin tins, I used a silicone 24 muffin pan.
- Whisk together dry ingredients in a medium bowl. Add 1/3 cup Parmesan cheese.
- Add egg and milk and stir until just combined, do not overmix!
- Fold in tomatoes and salami.
- spoon batter into cups and sprinkle each with Parmesan shavings.
- Bake 15-18 minutes, until just done, do not overbake or muffins will be dry.
- Brush tops immediately with melted butter. Serve at room temperature. 2 dozen
These muffins were delicious for Tapas in the Vineyard
Another culinary based book I read this summer was Delicious by Ruth Reichl, former editor of Gourmet Magazine.
This book is for you if you are a serious foodie, a lover of history, or solver of mysteries~ it is a fascinating fictional tale from which you will learn about a fictional magazine, solve a puzzle, enjoy a love story and friendship, taste foods of different cultures through her powerful descriptions. My good friend Ellen over at Scribbler Unfocused recommended this, thank you Ellen!
Enjoy!
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I love the addition of corn meal Jenna! What a fun football munchie:@)
Jenna, I would be tempted to eat a dozen myself! What a great little snack. Food is so delightful in little form isn’t it?
I love books with food and recipes in them too. The first time I ever made bruschetta was after reading Under the Tuscan Sun (nothing like the movie – rather about a sweet older couple who are remodeling a house in Tuscany and their food adventures there.) Makes me want to pick up a book and read about food – even a cookbook is a novel to me!!
So glad you liked DELICIOUS! I thought you would. These little tidbits look wonderful, and I am definitely saving this. What about adding some toasted pine nuts? Of course, I am a squirrel, never met a nut I didn’t like!
Pine nuts would be great! The last time I put them in a cooked dish they sort of got swollen and soggy, so maybe toasting them and putting them on the top…The corn meal gives these an unexpected pop of flavor~I like the mini size, you don’t feel overwhelmed by a big bready muffin. Right now I’m reading Reichl’s, Garlic and Sapphires, Secret Life of a Restaurant Critic, it is fabulous too!
Jenna, These look like a delicious little bite for cocktails or tailgating! Love the combo of flavors and they would be tasty with a little artichoke in the mix too I bet! I have a couple of Ruth Reichl’s books on my bookshelf 🙂
these sound wonderful. perfect for football munchies
thanks so much bj!
Great snack for upcoming Thanksgiving gatherings, too! They sound delish!!!!
How fun! They’re like caprese pastry deliciousness! YUM! Thanks for linking up with #FoodieFridays!
Thank you Christie!
Cool!