These little salami Kingsley bites are the sort of thrifty, dependable party food that seems to vanish as fast as you can set down the platter. They remind me of the church-basement and bowling-banquet snacks folks across the Midwest have always known how to make from a few simple things on hand. With only three ingredients, they come together quickly, bake up crisp around the edges, and deliver that salty, cheesy goodness that keeps everybody circling back for “just one more.”
Serve these warm as an appetizer with a tray of pickles, celery sticks, olives, or sliced bell peppers for a nice fresh contrast. They also fit right in beside a pot of chili, a big green salad, or a game-day spread with wings and sparkling water, beer, or a cold iced tea. If you are setting out a snack table, these are especially handy because they can be picked up neatly with fingers or cocktail picks.
Low Carb 3-Ingredient Salami Kingsley Bites
Servings: 24 bites
Ingredients
24 slices salami
Directions
1. Preheat the oven to 400°F. Line a baking sheet or muffin tin with parchment paper, or lightly grease it to help prevent sticking.
2. Lay the salami slices out in a single layer. Place one cube of provolone in the center of each slice, then top each with one drained pepper ring.
3. Bake for 8 to 10 minutes, until the salami edges are crisped and curled and the provolone is melted and bubbly. Watch closely near the end so the cheese browns but does not burn.
4. Let the bites cool for 2 to 3 minutes so they firm up a bit, then transfer to a serving platter and serve warm.
Variations & Tips
Try a sharper cheese: If you like a bolder bite, swap the provolone for sharp cheddar or pepper jack. Just cut the cheese into small cubes so it melts neatly without running all over the pan.
Use a muffin tin: A mini muffin tin or regular muffin tin helps the salami cup up nicely and catches any cheese that melts over the sides. That little trick gives them a tidier shape for parties and potlucks.
Drain the peppers well: This is a small thing, but it matters. Too much liquid from the jarred peppers can keep the tops from browning properly, so pat them dry with a paper towel before adding them.
Make them extra crisp: For a firmer, crunchier bite, bake them a minute or two longer and let them rest briefly on the pan before moving them. The salami will crisp more as it cools.
