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!
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!
SALAMI CRISPS WITH SOUR CREAM AND BASIL
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.
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.
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