Mini Charcuterie Cups

Mini charcuterie cups put a cheese board in single-serve form. Each cup holds layers of salami, pepperoni, two cheeses, olives, tomatoes and crunchy vegetables, with a spoonful of hummus or ranch on top. Nothing is cooked. The recipe needs 15 minutes of prep and makes 8 cups, so guests can pick one up and walk away with it.

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The cups are easy to change around. Swap the meats, change the cheeses or replace the dip, and they still work. A few of those changes are listed below.

What Goes in Each Cup

The card at the bottom has the full list. All the main ingredients are measured at 1 cup.

• Salami and pepperoni (1 cup each, sliced): the savory base. The pepperoni adds spice that goes well with the cheese.
• Cheddar and pepper jack (1 cup each, cubed): cheddar is rich and creamy, and pepper jack adds a little heat.
• Olives (1 cup, green and black): a briny note that suits the meats and cheeses.
• Cherry tomatoes (1 cup, halved): juicy, a little sweet and colorful. These cherry tomatoes are also used in a shrimp skillet.
• Baby carrots and cucumber slices (1 cup each): they give crunch, and the cucumber balances the richer ingredients.
• Hummus or ranch dressing (1 cup): a creamy dip on top.
• Fresh herbs (optional): parsley or basil on top for color.
• Small cups or jars: clear ones show off the layers. Mason jars work too.

Building the Cups

Slice the salami and pepperoni so the pieces fit in your cups, cube the cheddar and pepper jack into bite-sized chunks, halve the cherry tomatoes and cut the cucumbers into thin rounds. Wash the baby carrots.

Layer in this order: salami at the bottom, then pepperoni, cheddar and pepper jack. Add a few olives and tomato halves, then fill the rest of the space with carrots and cucumber. Finish with a spoonful of hummus or ranch and, if you like, some herbs.

Serve the cups right away or refrigerate them for up to 2 hours for a chilled option. Set them out on a large platter or hand them out one by one. A label on each cup helps guests with dietary restrictions.

Tips for Better Cups

• Buy good meat and cheese. They carry the cup, and fresh ingredients show in the flavor, as they do in a balsamic caprese zoodle salad .
• Mix textures. Crisp cucumber against creamy hummus is the model. For another dish that pairs savory meat with vegetables, see the Philly cheesesteak bell peppers .
• Prep ahead. Cut the ingredients a day in advance and keep them in airtight containers in the fridge, then assemble. For more make-ahead ideas, see these meal prep bowls .
• Balance the flavors. Aim for salty, sweet and tangy together.
• Try other dips. Tzatziki, guacamole or spicy salsa all work in place of hummus or ranch. For a recipe built on tzatziki, see the Greek chicken meatballs .
• Use clear cups. Guests can see what is inside.

Ways to Change Them

• Vegetarian: replace the meats with more cheese, nuts and roasted vegetables such as bell peppers, zucchini and eggplant. Almonds or walnuts add crunch, and feta or goat cheese work well. A zucchini and feta soup shows another use for that combination.
• Sweet and savory: add grapes, apple slices or dried apricots next to the cheese and nuts, with a drizzle of honey or a sprinkle of cinnamon. For a dessert in the same spirit, there are strawberry shortcake sushi rolls.
• Spicy: chorizo or jalapeño slices, with pepper jack and a spicy salsa or chipotle hummus for dipping.
• Breakfast: hard-boiled eggs, bacon bits, avocado slices, cherry tomatoes and a dollop of salsa. Bacon and cheddar egg cups are another way to serve breakfast in a cup.
• Holiday: cranberries, pecans and brie, with a little rosemary or thyme.
• Italian: prosciutto, olives and mozzarella. Gouda, prosciutto or chorizo can also stand in for the salami and cheddar.
• Smoked salmon: smoked salmon, cream cheese and capers give the cups a classic bagel flavor.

What to Serve With Them

If the cups are part of a bigger spread, these dishes sit well beside them:

• Stuffed mushrooms with cream cheese, herbs and breadcrumbs.
• Caprese skewers of fresh mozzarella, cherry tomatoes and basil, drizzled with balsamic glaze. Roasted Brussels sprouts with balsamic glaze use the same glaze.
• Warm spinach and artichoke dip with veggie sticks. A spinach and artichoke stuffed salmon is a main course version of that flavor.
• Deviled eggs, which contrast with the crunch in the cups.
• Bruschetta with diced tomatoes, garlic and basil on sliced bread.

For drinks, sparkling water is the simple choice. A dry wine goes with the meats and cheeses, such as a crisp Sauvignon Blanc or a bold Cabernet Sauvignon. Craft beer and warm herbal tea such as peppermint or chamomile also work. For a party, make a fruit punch with sugar-free mixers.

Nutrition per Serving

A serving is 1 cup. It has about 210 calories, 18 grams of fat (7 grams saturated), 5 grams of carbohydrates, 1 gram of fiber, 2 grams of sugar, 10 grams of protein and 500 milligrams of sodium.

FAQ

Can the cups be made ahead of time?

Yes. Keep them refrigerated until serving, for up to 2 hours.

What can replace some of the ingredients?

Use other cheeses such as gouda or mozzarella. For a vegetarian version, replace the meats with nuts and roasted vegetables.

How do you keep the ingredients fresh?

Store the prepared cups in airtight containers in the refrigerator so the vegetables do not wilt or lose flavor.

Which dips go with the cups?

Hummus and ranch dressing are the usual choices. Tzatziki, guacamole and spicy salsa also work.

Are they suitable for kids?

Yes. Adjust the contents to include cheese, fruit and vegetables they like.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us