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Preheat oven to 400∘F.
Shape the salami: place one piece of salami into each cup of a mini or regular muffin tin. Gently press down to form a cup shape.
Bake: for 8 to 10 minutes, or until the salami is crisp and holds its shape.
Cool: carefully remove the crispy salami cups from the tin and let them cool completely on a wire rack.
Prepare filling: in a medium bowl, combine the cherry tomatoes, fresh basil, mini bocconcini, and olive oil. Gently toss the mixture.
Assemble: fill each cooled salami cup with the tomato and cheese mixture.
Finish & serve: drizzle with balsamic glaze and serve immediately.