Salami Crisps With Sour Cream And Basil
- 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
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
Grape/Varietal: Chardonnay and Pinot Noir
Recommended Wine #2: La Valentina Montepulciano d'Abuzzo 2002
Region/Origin: Spoltore, Abruzzo
Grape/Varietal: Montepulciano d'Abruzzo