Aunt Linda would set these out before the main course. Just 3 ingredients for a creamy, salty melt-in-your-mouth treat.

These low carb 3-ingredient salami ricotta bites remind me of something my Aunt Linda would set out before a big Sunday dinner—just a creamy, salty little treat to nibble on while the roast finished in the oven. They’re simple enough to throw together on a busy weeknight, but feel special on a platter for company. With only salami, ricotta, and a touch of Parmesan, they bake up into warm, melt-in-your-mouth bites that are perfect for anyone watching their carbs but still wanting something cozy and satisfying.

Serve these salami ricotta bites warm on a simple platter with toothpicks, alongside a bowl of mixed olives or sliced cucumbers for crunch. They pair nicely with a crisp green salad, a light tomato salad, or a veggie tray if you’re keeping the whole spread low carb. For drinks, they go well with sparkling water with lemon, a light white wine, or even a simple iced tea. If you’re putting out a larger appetizer table, you can tuck these bites between cheese cubes and fresh veggies so everyone has a little mix of creamy, salty, and fresh on their plates.

Servings: 6

24 thin slices deli salami

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper so the salami doesn’t stick and cleanup is easy.

In a small bowl, stir together the ricotta and grated Parmesan until the mixture is smooth and evenly combined. Taste and, if you like, add a tiny pinch of salt or pepper, but remember the salami and Parmesan are already salty.

Lay the salami slices out in a single layer on the prepared baking sheet. They can be close together, but try not to overlap them so they crisp evenly around the edges.

Spoon about 1 to 1 1/2 teaspoons of the ricotta mixture onto the center of each salami slice. You want a little mound that looks generous but not so much that it spills over when the cheese warms.

Gently fold each salami slice in half over the cheese, like a little taco or half-moon. Press the edges lightly so they stay folded; they don’t have to be sealed, just gently closed around the filling.

Bake for 8–10 minutes, or until the salami edges are lightly toasted and curled and the ricotta looks warm and just starting to puff. The salami will release some of its savory oils, which will make the bites glisten.

Remove the baking sheet from the oven and let the bites rest for 3–5 minutes. This helps the cheese set slightly so they’re easier to pick up without losing the filling.

Transfer the bites to a serving platter, spooning a bit of the flavorful oil from the pan over the tops if you like. Serve warm, with small tongs or toothpicks for easy grabbing.

For picky eaters, you can use a milder salami or even turkey salami so the flavor isn’t as strong. If your family likes a little extra richness, stir in an additional tablespoon of Parmesan or a spoonful of softened cream cheese with the ricotta to make the filling even creamier (this keeps it low carb but changes the texture slightly). To add a hint of color while still keeping the ingredient list simple, you can use a finely grated Parmesan blend that includes Romano or Asiago—just keep the total amount to 1/4 cup so the filling doesn’t get too salty. If you want a bit of zip, sprinkle a tiny pinch of dried Italian seasoning or red pepper flakes over the bites right after baking (this doesn’t change the basic 3-ingredient structure of the recipe itself, but adds a little flair). For kids who don’t like crisp edges, bake a minute less so the salami stays softer. Food safety tips: Keep the salami and ricotta refrigerated until you’re ready to assemble. Use clean utensils and a clean work surface, and don’t let the ricotta sit out at room temperature for more than about 2 hours total. If you’re making these ahead, you can assemble them, cover the tray, and refrigerate for up to 4 hours, then bake just before serving. Refrigerate leftovers within 2 hours and reheat in a low oven until warmed through; discard any bites that have been left out on the counter too long during a party.