When you need an appetizer in a hurry, this will do the trick....and it's a little different than the usual fare.
We invited some neighbors over last weekend and I had planned everything down to the last crumb....or so I thought...everything except for the appetizers. I'm typing appetizers because I have no idea how to spell hors de ovaries!
A few hours before our guests were to arrive I realized that I needed something for them to nosh on while dinner was finishing up....I had a smoked salmon in the fridge and that would certainly suffice but I wanted something else - then I remembered Giada De Laurentiis making this little number and since I have a growing boy in the house I always have salami on hand.
I liked these a lot - and they would be good with different toppings, too, like shredded cheese or an olive tapenade.
Salami Crisps with Sour Cream and Basil - from Giada De Laurentiis
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 oven to 350 degrees. 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. Can be made up to 8 hours ahead, store in airtight container. Makes 24.
At a dinner party one should eat wisely but not too well, and talk well but not too wisely." Sommerset Maugham
