Recipe courtesy of Giada De Laurentiis
Salami Crisps with Sour Cream and Basil
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- Level: Easy
- Total: 40 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 10 min
- Yield: 24 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 24
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 7 mg
- Sodium
- 84 mg
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 10 min
- Yield: 24 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 24
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 7 mg
- Sodium
- 84 mg
Ingredients
Directions
- 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.
- Spoon a dollop of sour cream on top of each salami crisp. Sprinkle the basil over and serve.
- 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
