Preheat your oven to 400°F
Place one piece of salami into each cup of a regular muffin tin and gently press down to form a cup shape
Bake for 8 to 10 minutes, or until the salami is crisp and holds its shape
Carefully remove the crispy salami cups from the tin and let them cool completely on a wire rack
In a medium bowl, combine the cherry tomatoes, fresh basil, mini bocconcini, and olive oil and gently toss the mixture
Fill each cooled salami cup with the tomato and cheese mixture
Drizzle with balsamic glaze and serve immediately
