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Salami Crisps With Sour Cream And Basil


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  • 24 slices Italian dry Genoa salami, 1/8" to 1/4"
  • thick - (abt 4 oz)
  • 1/3 cup sour cream
  • 3 tablespoons thinly-sliced fresh basil leaves


Servings 24


Step 1

Preheat the oven to 325 degrees.

Line 2 heavy large baking sheets with aluminum foil. Arrange the salami in a single layer over the baking sheets. Bake until the salami slices are amber brown, watching closely to ensure they brown evenly, about 15 minutes. Transfer the salami crisps to a paper towel-lined baking sheet to absorb the excess oil. Set aside to cool.

Spoon a dollop of sour cream on top of each salami crisp. Sprinkle the basil over and serve.

This recipe yields 24 pieces.

Do-Ahead Tip: The salami crisps can be made 8 hours ahead. Store in airtight containers and keep at room temperature.

Recommended Wine #1: Ferrari Brut Methodo Classico N/V
Region/Origin: Trentino
Grape/Varietal: Chardonnay and Pinot Noir

Recommended Wine #2: La Valentina Montepulciano d'Abuzzo 2002
Region/Origin: Spoltore, Abruzzo
Grape/Varietal: Montepulciano d'Abruzzo

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