24 slices Danish salami
300g Danish feta, cut into 1cm cubes
2 tablespoons finely chopped fresh herbs, we used parsley and basil
1 small red chilli, deseeded, finely chopped
½ teaspoon finely grated lemon zest
2 tablespoons garlic infused extra virgin olive oil
Preheat oven to 180C (160C fan forced). Line 2 x 12 hole standard muffin pans (1/3 cup capacity) with salami slices, pressing down to make cups.
Tear aluminium foil into pieces and shape into 24 scrunched balls. Push the foil into each muffin hole to secure the salami. Bake for 12-15 min. Remove from oven, discard foil, and let cool. They will crisp up on cooling.
Meanwhile, place the feta into a bowl and sprinkle with herbs, chilli and lemon zest. Drizzle over the garlic oil and season with cracked black pepper. Toss very gently to combine. Cover and chill until ready to serve.
To assemble, place approximately 3 cubes of feta into each salami cup. Garnish with a semi-dried tomato strip and small fresh basil leaves.