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Salami Crisps with Sour Cream and Basil

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves24
  • DifficultyMedium
24 (1/20cm to 1cm) slices Italian dry Genoa salami (about 115g)
⅓ cup sour cream
3 tbsps thinly sliced fresh basil leaves
Preheat the oven to 160 degrees C.

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

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