Try Salami Crisps with Sour Cream and Basil at your next get together. You'll be glad you did! This is another Sallie recipe.
Ingredients
24 (1/8 inch to 1/4 inch) slices Italian dry Genoa salami (about 4 oz.)
1/3 cup sour cream
3 tablespoons thinly sliced fresh basil leaves
Directions
Pre-heat oven to 325. Line 2 baking sheets with foil. Arrange salami in a single layer. Bake until slices are amber brown (about 15 minutes). Transfer to a paper towel to absorb the excess oil. Set a aside to cool. Spoon a dollop of sour cream on each crisp. Sprinkle the basil over and serve.
Tips
Salami crisps can be made 8 hours ahead and stored in a container at room temperature.
