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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
Method
- 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
