Preheat the oven to 380 degrees Fahrenheit and line a shallow oven tray with baking paper.
Add the parmesan and mozzarella to a mixing bowl along with the dried herbs and black pepper. Mix well to combine.
Dividing the mixture evenly, spoon four mounds of cheese onto the lined tray, each 2 inches apart. If you have a cookie cutter mould you can use this to help create the shape. Press each pile down gently to flatten.
Transfer to the oven to bake for 6-8 minutes until golden and bubbling. Remove from the oven and leave to cool for just 30 seconds – 1 minute.
Whilst the crisps are still warm and pliable, take a muffin tin and gently press each warm crisp into the base of a muffin cup to form the basket shape. Leave the crisps to cool completely and firm up.
Whilst the baskets are moulding, finely chop the olives, salami, basil, spinach and sundried tomatoes. Add to a mixing bowl and drizzle with the olive oil. Toss together to combine.
Once the cups have formed, divide the salad evenly between each cup to serve.