Salami Crisps with Sour Cream and Basil


24 pieces
24 thin slices Italian dry salami (about 4 ounces)salami24
⅓ cup sour creamsour cream
3 tablespoons thinly sliced fresh basilbasil3


Preheat the oven to 325°F. 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 10 minutes. Transfer the salami crisps to a paper towel-lined baking sheet to absorb the excess oil. Set aside to cool.

Do-Ahead Tip: The salami crisps can be made 8 hours ahead. Store airtight at room temperature.

Spoon a dollop of sour cream atop each salami crisp. Sprinkle the basil over and serve.


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