Salami Cups with Whipped Honey Ricotta and Fresh Figs

These are really small, but packed full of flavor, appetizers.  You get the salty of the salami, sweetness of the cheese, fig and honey along with the little crunch in one bite.  
This will be a hit at any cocktail party or holiday.

Ingredients:

• 24 thin slices salami
• 2 cups whole-milk ricotta cheese
• 4 ounces mascarpone cheese
• 2 tablespoons honey
• Grated zest of 1 lemon plus 1 tablespoon fresh lemon juice
• 1 teaspoon crushed red pepper
• Kosher salt
• 4 ripe fresh figs, sliced into thin "coins"
• 1/2 cup hazelnuts, toasted and crushed
• Fresh basil leaves, cut into chiffonade, for garnish

Instructions:

Special equipment: two 24-cup mini muffin tins and a piping bag, optional

Preheat the oven to 400 degrees F.

Arrange the salami slices over the cups of a 24-cup mini muffin tin (slightly overlapping is fine), then top with a second mini muffin tin, pressing the salami slices into the cups and compressing them. Flip the muffin tins over and put the whole thing on a baking sheet upside down. Top with a cast-iron pan for more compression. Bake for about 12 minutes, then remove the cast-iron pan carefully. Bake for an additional 12 minutes. Let the salami cups cool completely, dabbing any rendered fat with paper towels.

Using a hand mixer, whip the ricotta, mascarpone, honey, lemon juice, crushed red pepper and some salt until light and fluffly, about 2 minutes. Transfer the mixture to a piping bag (or make a piping bag using a resealable plastic bag).

Fill each salami cup with the some of the whipped ricotta mixture, then top with a couple slices of fig and some crushed hazelnuts. Garnish with the lemon zest and basil.

Source:  Jeff Mauro from Food Network