Salami Crisps with Sour Cream and Basil (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 24 |
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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:
1. Preheat the oven to 325 degrees F.
2. 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.
3. Spoon a dollop of sour cream on top of each salami crisp. Sprinkle the basil over and serve.
4. Do-Ahead Tip: The salami crisps can be made 8 hours ahead. Store in airtight containers and keep at room temperature.
5. RECOMMENDED WINE #1: Ferrari Brut Methodo Classico N/V
6. REGION/ORIGIN: Trentino
7. GRAPE/VARIETAL: Chardonnay and Pinot Noir
8. RECOMMENDED WINE #2: La Valentina Montepulciano d'Abuzzo 2002
9. REGION/ORIGIN: Spoltore, Abruzzo
10. GRAPE/VARIETAL: Montepulciano d'Abruzzo
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