Salami Crisps with Sour Cream and Basil
- Difficulty: Easy
- Yield: 24 pieces
- Nutritional Facts (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
- Total Time: 40 minutes
- Preparation: 10 minutes
- Resting Time: 20 minutes
- Cooking Time: 10 minutes
Ingredients:
- 24 slices Italian dry Genoa salami, cut 1/8 to 1/4 inch thick (about 4 ounces)
- 1/3 cup sour cream
- 3 tablespoons fresh basil leaves, thinly sliced
- Preheat the oven to 325F.
- Line two large baking sheets with aluminum foil and arrange the salami slices in a single layer. Bake until amber brown and crisp, about 15 minutes, watching closely to ensure even browning. Transfer the crisps to a paper-towellined sheet to absorb excess oil and let cool.
- Dollop about a teaspoon of sour cream onto each salami crisp, sprinkle with sliced basil, and serve immediately.
- MakeAhead Tip: Prepare the crisps up to 8 hours ahead and store in an airtight container at room temperature.
- Recommended Wine #1: Ferrari Brut Metodo Classico N/V Region: Trentino; Grapes: Chardonnay and Pinot Noir
- Recommended Wine #2: La Valentina Montepulciano d'Abruzzo 2002 Region: Spoltore, Abruzzo; Grape Variety: Montepulciano d'Abruzzo
