Ingredients
- 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
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
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By paulaptv_7896948
Slidell, LA
on June 20, 2011
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Terrific quick appetizer that disappeared at my house as soon as I served it. I roasted my salami just a couple hours ahead and left it on the baking sheet with paper towels until 15 minutes before guests arrived...then quickly added the sour cream and basil chiffonade and plated. Wonderful treat. I had mine salami sliced about potato chip thin and cooked them for just 9 minutes and it was perfect. I had about 40 slices out of 4 ounces!
By jillmt
Santa Rosa, CA
on August 12, 2010
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I was shocked at how much I loved these appetizers! I'm not the hugest salami lover, but now I'm converted!
By sandyksmith_4714525
Austin, TX
on February 28, 2010
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This is an incredible appetizer. Made the crisps up in the morning, didn't cover and they were crisp that evening. It took mine longer to bake and after 15 minutes I just kept checking and turning every 10 minutes. Don't forget the basil - the combination is amazing. All my guests wanted more.
Read all 47 reviews