Pre-heat the oven to 400°F.
In a cupcake pan, place 12 slices of salami into the cups of the pans.
Bake for 7 to 10 min depending on the thickness of the salami and your ovens temperature; keep an eye on these little guys as they tend to turn from looking wonderful and golden to being burnt to a crisp.
Once the salami cups are cooked, remove them from the cupcake tin and place them on a piece of paper towel on a wire rack to help cool and drain any excess oil.
Next, in a small bowl, place the chopped up the artichokes, mozzarella, tomatoes, basil, and roasted red pepper.
Add the dried oregano, red pepper flakes, and olive oil; stir mixture combining thoroughly.
Add salt and pepper to taste.
To assemble the antipasto bites, take your salami cups and fill them with your salad mixture.
Set on a plate then drizzle with your balsamic vinegar reduction.
These antipasto bites can be made ahead of time; just wait to assemble them until you are ready to serve.
The filling tastes amazing once it has a bit of time to perk up and pull all those wonderful flavors together.
