Saturday, December 15, 2007

Salami Crisps with Sour Cream and Basil

There is absolutely nothing healthy about this recipe, but boy, does it taste good:) and belongs to Giada De Laurentiis. I love the simple and tasty recipes she comes up with.

Sometimes I don't even bother using the sour cream, and eat them with potato chips. I do feel guilty afterward, but it is well worth it:)

I actually like them better when I switch the sour cream with feta cheese, but that's a personal preference, so I'm leaving the recipe as is.

Make sure the salami is sliced really thin and then enjoy:) Yummy!


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

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.

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