Salami chips with sour cream and basil


Last night we had close friends for dinner and I made these as an hors d’oeuvres with drinks. They were super.
The recipe comes from Giada de Laurentiis.

Our starter was “Papaya,avocado and prawn salad with a Raratongan curry mayonnaise” followed by “Garlic studded beef pot roast”, both of these recipes being on my blog. I highly recommend them as they are always highly successful and foolproof for a casual dinner party.

Salami chips with sour cream and basil

The crispy salami slices turn into a bacony bite and the cool sour cream and fragrant basil is a lovely contrast.
Makes 24, but beware they go fast.

24 thin slices Italian dry Genoa salami (about 4 ounces)  Pre-sliced is okay.
1/3 cup sour cream
3 tablespoons thinly sliced fresh basil leaves

Preheat the oven to 350 degrees 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 15 to 20 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. How easy its that!