Salami Crisps with Sour Cream & Basil2012-11-27
- Serves: 24
- Prep Time: 5m
- Cook Time: 15m
- Ready In: 20m
- 24 Thin Sliced Italian Dry Salami
- 1/3 Cup Sour Cream
- 3 Tablespoons Fresh Basil Leaves, Chopped
Preheat the oven to 325 deg. F. Line 1 heavy large baking sheet 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 10-15 minutes).
Transfer the salami crisps into a paper towel lined baking sheet to absorb the excess oil. Set aside to cool (the salami crisps can be made 8 hours ahead, store at room temperature in an airtight container.)
Spoon a dollop of sour cream onto each salami crisp, sprinkle with basil and serve.