Salami Crisps with Sour Cream and Basil
- 24 (1/8-inch to 1/4-inch) slices Italian dry Genoa salami (about 4 ounces)
- 1/3 cup sour cream
- 3 tablespoons thinly sliced fresh basil leaves
Preheat the oven to 325 degrees F.
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.
Do-Ahead Tip: The salami crisps can be made 8 hours ahead. Store in airtight containers and keep at room temperature.
RECOMMENDED WINE #2: La Valentina Montepulciano d'Abuzzo 2002
REGION/ORIGIN: Spoltore, Abruzzo
GRAPE/VARIETAL: Montepulciano d'Abruzzo