Prep Time:  10 minutes        |        Cook Time:  1 hour, 5 minutes        |        Serves:  12        

Ingredients

• 12 The Good Stuff white baby potatoes
• 12 Berg milano salami slices
• 12 Emporium Selection bocconcini cherries, halved
• 125g Deli Originals grilled artichokes (drained weight)
• 125g Deli Originals grilled peppers (drained weight)
• The Olive Tree extra virgin olive oil, for brushing
• Cracked black pepper, to season
• Fresh baby basil leaves, to serve

Method

1. Boil the potatoes whole, in a large pot of salted water for 20 minutes or until soft. Gently remove and place on a tea towel to dry.
2. Preheat oven to 180°C (or 160°C fan-forced). Generously brush oil into each hole of a 12-hole metal muffin tin. Add a potato on top and use a pestle to squish it down, creating a little cup to accommodate the filling. Brush generously with more oil and season with salt and pepper.
3. Bake for 35-45 minutes or until crispy and golden.  
4. Gently remove and place onto a platter. Top with salami, bocconcini, artichokes and peppers. Add basil leaves and black pepper and serve with a drizzle of olive oil.

Tip:  Oil the potato cups well to allow them to crisp up and colour nicely.

Optional:  You can swap out the salami for prosciutto. Or leave it out for a vegetarian option.