Pepper Jelly–Dijon Salami Brie Cups
Crisp salami shells, creamy Brie and a sweet-hot pepper-jelly glaze with Dijon and cider vinegar.
Method
Shape the salami shells
Heat the oven to 375°F with a rack in the center. Set a dry mini muffin pan on a rimmed baking sheet. Press one salami slice into each well, allowing soft pleats up the sides and the edges to rise above the rim. The slices must be large enough to form a shallow cup. Do not add oil; the salami will release fat. Keep the Brie refrigerated while the shells bake.
Crisp, drain, and reset
Bake 8–10 minutes, checking at 7 minutes, until the edges are firm and browned but not black. Brand, thickness, and pan size affect timing. Let stand about 1 minute, then use tongs and oven mitts—not bare fingers—to lift the cups onto a paper-towel-lined plate. Gently blot excess fat, including the centers. Let the hot fat in the pan cool enough to handle safely, then blot the wells carefully with a folded paper towel held in tongs. Do not pour or touch hot fat. Return the shells to the wells; remove all paper towels before returning the pan to the oven.
Mix a sharper pepper glaze
While the shells bake, stir the pepper jelly, Dijon, cider vinegar, 2 teaspoons of the chopped thyme, and the black pepper together in a small bowl until evenly combined. Do not add extra salt; the salami and cheese supply it. Keep the remaining 1 teaspoon thyme for the finish.
Fill and heat through
Divide the 48 Brie pieces evenly among the 24 shells: 2 small pieces per cup. Bake at 375°F for about 6–8 minutes, until the cheese is melted and the centers reach 165°F. Check the cheese centers of several cups with a thin-probe thermometer, avoiding the metal pan. Continue heating if needed; time or softened cheese alone does not establish the endpoint. If the salami edges darken too quickly, loosely tent with foil. Use ready-to-eat salami only, not raw sausage.
Glaze, rest, and serve
Using tongs, transfer the cups briefly to a fresh paper-towel-lined plate to wick away extra fat, then to a serving platter. Divide all the glaze evenly among the 24 cups, about a scant teaspoon each; avoid overfilling. Scatter over the reserved 1 teaspoon thyme. Allow about 5 minutes before eating—the melted cheese and jelly can burn. Serve in small batches promptly, warm rather than left out all afternoon. For anyone pregnant, aged 65 or older, or immunocompromised, verify the 165°F heating endpoint and serve promptly; do not rely on a merely softened center.
Store and reheat safely
Refrigerate perishable leftovers promptly in shallow covered containers at 40°F or below, within 2 hours of cooking or serving, or 1 hour if the surroundings are above 90°F. Count preparation and serving time together; discard cups left out longer. Use refrigerated leftovers within 3–4 days, or sooner if an ingredient label requires it. Reheat at 350°F until the centers reach 165°F, loosely covered with foil if needed to protect the edges, and let stand briefly before eating. Reheated shells may be less crisp. For advance prep, cut and chill the Brie, mix and refrigerate the glaze, and keep salami chilled separately; bake and assemble shortly before serving.