Preheat the oven to 375°F (190°C).

Place each salami slice into the slots of a mini muffin tin, forming small cups.

Bake the salami cups for 5-10 minutes or until they are crispy and golden.

While the salami cups bake, combine feta cheese, olives, cherry tomatoes, capers, and basil in a mixing bowl. Drizzle with olive oil and mix well.

Once the salami cups are crispy, remove them from the oven and let them cool slightly.

Fill each salami cup with the feta and vegetable mixture.

Optional: Drizzle with honey or Sriracha chili sauce for an extra flavor twist.

Serve immediately or refrigerate for later enjoyment.