Place a slice of salami in the cups of an ungreased muffin pan. Press down gently on each slice. Place pan at the centre of the oven and cook for 7 to 10 minutes, until salami is crispy. Let it cool.
On a cutting board, roughly chop the artichoke hearts, roasted red pepper, and basil leaves. Combine all ingredients in a bowl. Season with salt and pepper.
Place 30 to 45 ml (2 to 3 tbsp.) of the artichoke mixture onto each salami slice. Top with Bocconcini and garnish with fresh herbs. Serve.
