24 slices (4" diameter) or 48 smaller genoa salami
2 6 oz jars marinated artichoke hearts, drained and finely chopped
2/3 cup drained & patted dry roasted red pepper, finely chopped
1/4 cup fresh basil, chopped, plus more for garnish
48 fresh boconini balls, sliced in quarters if using smaller salami
Preheat oven to 400 degrees. Divide the salami between 2 12 muffin pans or 2 24 muffin pans if using smaller salami, pressing the slices into the cups.
Tear aluminum into pieces and lightly mild into 1 inch balls. Push the foil balls into each muffin cup to secure the salami. Bake until the salami is crisp, approximately 15 minutes. Remove from oven, let cool slightly in the pan, then discard foil.
In a medium mixing bowl, mix the artichoke hearts, roasted peppers, basil and boconini.
Place the salami cups on a platter. Fill with the vegetable mixture. Top with more chopped basil and serve.
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