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–+ servings

Charcuterie Cups Recipe

Emily Pocker
Charcuterie cups serving with folded salami and pitted black olives
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Eight chilled appetizer cups with salami, cheddar, grapes and olives, finished with crackers just before serving.
Estimated Recipe CostEstimated USD $11–15 for the whole recipe (8 appetizer cups), excluding cups and utensils; prices vary.
Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 cups
Course: Appetizer
Cuisine: American
Calories: 300
Ingredients Equipment Instructions Nutrition Notes

Ingredients
  

Eight cups
  • 8 ounces ready-to-eat sliced hard salami 227 g; divide by weight because slice sizes vary.
  • 8 ounces pasteurized cheddar cheese 227 g, cut into bite-size cubes.
  • 2 cups seedless grapes About 300 g before cutting; washed, dried and halved lengthwise.
  • 24 pitted ripe olives About 96 g drained; pat dry.
  • 24 small whole-wheat crackers About 72 g total; keep dry until serving.

Equipment

  • 8 food-safe clear cups About 9–12 fl oz capacity each, with wide openings.
  • Tray that fits in refrigerator
  • Knife and cutting board
  • Kitchen scale Useful for even portions.
  • Cover or food wrap
  • Small forks For serving.

Instructions
 

Assemble and chill
  1. Wash your hands and clean the work surface and utensils. Set eight food-safe cups on a tray that fits in your refrigerator. Wash and thoroughly dry the grapes, then halve them lengthwise. Drain and pat the olives dry.
  2. Divide the cheddar and salami into eight equal portions, about 1 ounce (28 g) of each per cup. Put some cheese low in each cup. Loosely fold the salami and arrange it above the cheese without packing the cup tightly.
  3. Divide the grape halves among the cups and add 3 pitted olives to each. Cover and refrigerate at 40°F (4°C) or below. For best quality, prepare only a few hours ahead; keep crackers separately in a dry, sealed container.
  4. Just before serving, offer 3 small crackers with each cup, either tucked in or in a separate dry sleeve. Serve with small forks. Put out small batches and keep the remainder refrigerated.
  5. Keep cold food at 40°F or below, or discard after more than 2 hours at room temperature; the limit is 1 hour when the air temperature is above 90°F (32°C). Do not top up partially eaten cups or return them to the serving tray.

Nutrition

Calories: 300kcalCarbohydrates: 14.9gProtein: 13.8gFat: 21.1gSaturated Fat: 9.1gCholesterol: 59mgSodium: 846mgPotassium: 228mgFiber: 1.5gSugar: 6.1gCalcium: 226mgIron: 1.6mg

Notes

Nutrition is estimated per cup, including three crackers, from USDA generic hard salami, cheddar, grapes, ripe olives and whole-wheat crackers. Product labels and actual portions vary.
Contains milk and wheat; check all packaged ingredients for additional allergens. For guests at increased risk of Listeria infection, including pregnant people, adults 65 and older, and people with weakened immune systems, offer a separately prepared salami-free alternative with pasteurized hard cheese and properly washed produce. The cold salami version is not recommended for those groups.
These cups are intended as adult appetizers. Young children need age-appropriate sizes and textures and should not be given sharp picks, whole olives or large cheese cubes.

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