Salami Crisps with Sour Cream and Basil

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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!

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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!

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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.

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I have made these several times for family get togethers. They always go fast but because they are quick and easy to make, it is not a problem to make more.

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A simple recipe that yeilds big results! Very flavorful, and a fabulous combination of textures. I will be making this app again in the future.

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This recipe was good, but it wasn't my favorite Giada recipe! The crisps got kinda hard after sitting for a while and were very chewey. Maybe I didn't cook them long enough? I will try it again. My husband and I could only eat a few of these before we were tired of them. It's not one of those appetizers that you can eat a ton of, but maybe that's a good thing. The presentation was really nice - it looked fancy. I recommend trying this recipe, but don't expect to be wowed.

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bland!

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Love this recipe; very quick and easy to make. Looks fancy, too! Love the combination of flavors together; they quickly disappeared when I served them at my dinner party!

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I served these at a christmas party and everyone loved them... especially at the end of the night after dinner and dessert when you start wanting something salty again - we pulled them back out and they were gone in a flash.

I cut the salami slices in half to make them a little more bite size.

The first batch I didn't cook long enough - they looked like they were done in the oven but were only semi-crispy. The second batch, I increased the oven temp to 350 and that worked great. They came out PERFECT.

Oh, and also, if you're like me and love to use light sour cream. This isn't the time for it. Real sour cream holds up much better - make sure it's really cold.

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I make these all the time. Everyone enjoys them - some prefer it without the basil but I enjoy it with. I recommend this to all my friends.