Salami Ricotta Bites

These little bites are the kind of appetizer my Aunt Linda would have set out before a big Sunday dinner—simple, salty, and creamy, just enough to keep everyone happy while the roast finished in the oven. With only salami, ricotta, and Parmesan, they bake into warm, melt-in-your-mouth morsels that feel special enough for company but easy enough for a weeknight snack.

They shine on a platter with toothpicks, nestled between olives, cucumbers, or fresh veggies. Pair them with a crisp salad or tomato slices for balance, and they go beautifully with sparkling water, a light white wine, or even iced tea. On a larger appetizer spread, tuck them between cheese cubes and veggie sticks for a mix of creamy, salty, and fresh.

🧀 Low-Carb 3-Ingredient Salami Ricotta Bites

📝 Ingredients

🍴 Directions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Mix filling: Stir ricotta and Parmesan together until smooth. Taste and adjust seasoning lightly if desired.
3. Prepare salami: Lay slices flat on the baking sheet, close but not overlapping.
4. Fill: Spoon 1–1½ teaspoons of ricotta mixture onto the center of each slice.
5. Fold: Gently fold salami in half over the filling, like a taco or half-moon. Press edges lightly.
6. Bake: 8–10 minutes, until salami edges curl and crisp and ricotta looks warm and slightly puffed.
7. Rest: Let bites sit 3–5 minutes to set.
8. Serve: Transfer to platter, drizzle with pan oils if desired, and serve warm with toothpicks or tongs.

💡 Tip: These bites are best enjoyed warm, but they also hold up well at room temperature on an appetizer table.