Recently, I have seen a few recipes where ham is used to make mini cups stuffed with fillings such as egg or vegetables; it inspired me to make these delicious charcuterie cups! I used a combination of my two favourite things – cured meat and cheese!

You can try using any cured meat to create the cups, combining it with a favourite cheese for a fantastic little treat. Personally, I chose to use some Italian salami with brie and mozzarella. These would make a perfect canapé for a dinner party or can be enjoyed for an evening supper as they are so easy to whip up! The melted cheese oozing in the crispy shell is hard to beat. You can take it that step further by adding your favourite chutney or jam for the little sweetness that it’s crying out for. Have a look at the combinations I made.

For brie, apricot and rosemary cupcake – Makes 8



  • 8 slices of salami
  • 8 1cm cubes of brie
  • Apricot conserve
  • Small leaves of rosemary
  • Flaked almonds (optional)

For mozzarella, balsamic and basil cupcake – Makes 8



  • 8 slices of salami
  • 8 1cm strips of mozzarella (roughly)
  • Balsamic glaze
  • Small fresh basil leaves

To make


  1. Preheat your oven to gas mark 6 / 200 °C / 400°F
  2. Place your slices of salami into a mini muffin tray, folding slightly to make a cup shape. My tray’s cup dimensions were 2cm x 2cm.
  3. Place the cheese into each cup of salami and then cook in the oven for 8 minutes
  4. Take the tray out of the oven and place 1/2tsp of  your conserve / glaze on top of the cheese. Return to the oven for a further 2 minutes.
  5. Remove the tray from the oven and allow to cool for 2 minutes, then remove the cupcakes from the tins. Place the cupcakes on some tissue paper to absorb any extra grease.
  6. Place your cupcakes on a serving board and finish with the fresh herbs / flaked almonds.
  7. Eat!



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