When I read the recipe for these little appetizers, I thought, “these are either going to be completely revolting or totally awesome.” A normal person would probably shy away from a potentially revolting recipe, but I’m not normal. So of course, I tried the little fellas. Poor Mama and Daddy–they were coming up for Sunday lunch and had no idea that they were in for Guinea Pig Duty.
I just can’t help myself, Readers–when I come across a recipe that makes my “weird receptors” tingle, I just have to go there. It’s an affliction.
I did stack the deck a little by using really good (Boar’s Head) salami. I also used Boar’s Head mustard because, well, let’s face it–Boar’s Head rocks.
If you’re ever making something potentially vile, and it contains an ingredient that Boar’s Head carries, invest in the Boar’s Head. Just my little tip, there.
I served these as pre-lunch nibbles, along with some chips and dip (because my husband thinks mustard is the devil) and they went like hotcakes. Daddy-o and I were particularly fond of them–maybe it’s something in our German roots that gives us an affinity for sausage-y, fatty meats. I had to restrain myself from eating dozens of them. Addictive little suckers.
Now I realize that football season is over, but now it’s baseball season, and these would be a great addition to a party menu while you cheer on your favorite team. If I serve them enough, it might ease Daddy’s pain when the dismal-looking Cubs come onto the field. Not eliminate the pain, mind you–CubSuckage is a hard thing to bear–but a little easing (and a little eating) might be just the ticket to get him through the season.
Salami Crisps with Thyme Mustard
from Real Simple
serves 4
12 thin slices deli salami
1/4 cup honey mustard
1 teaspoon chopped fresh thyme (optional)
Preheat oven to 375 degrees. Place salami slices in a single layer on a rimmed baking sheet. Bake until crisp and edges begin to crackle, about 12 to 15 minutes, watching carefully so they do not burn. Remove and drain slightly on paper towels.
Combine honey mustard and thyme in a small dish.
Serve!
{ 45 comments… read them below or add one }
Hm. I have to admit it does sound sort of, um, ew/odd/disgusting. BUT! Like you, interest in peculiarity wins. Besides, they LOOk delicious, so the visual kind of overtakes the thought that they might be nasty. This will at least keep me from eating the pepperoni straight from the bag (for a few minutes, at least).
Arnebya,
Even my kids loved these–sans the mustard, of course!
We all love salami at your house so I’m sure these would be gone in no time.
Jennifer,
They are seriously good!
These look good to me! Yes, a little strange, but hot pieces of meat straight outta the oven? That’s definitely not outerspace kind of weird.
I don’t know… salty cured meat cooked until crisp then dipped in mustard. It sounds sexy to me! I am like you. I absolutely have to try those recipes that sound sort of frightening.
Bryan,
I have been thinking of you! Haven’t seen you around lately…hope all is good with you, friend.
Well. I have to admit that I’m a genoa salami advocate and I would have never thought to bake salami, but this looks too delicious to turn down.
I’ll be making them this weekend for memorial day. I hope they go like hotcakes here, too.
Thanks for sharing!
Alita
Alita,
Let me know how they go over!
OOOh.
my gosh but my mouth is watering!!!!!!!!!
Omg. Finally something from your blog I can actually make! Well, actually, let me try this first before I claim that I can… My sons favorite lunch meat!
A of A,
He will LOVE them, even sans mustard!
I didn’t realize I had some unopened salami in the refrigerator when I went shopping today, so I purchased more. Now I have a lot of salami. I usually buy Applegate Naturals Genoa Salami (although I do love Boar’s Head). I will have to give this a try. Plus, this is a recipe I can’t mess up. So easy :) And I always love new ideas!
Robin,
We always have salami on hand, too, even though my husband hates it. :)
Hey!! The season has only JUST begun. The crosstown classic was a little sad..but we had FUN! These look tasty.
Katybeth,
I love an optimist. :)
We heart salami in our house – this will be made! We also heart the Cubs in all their glorious suck age.
Jessica,
Will those Cubbies EVER deliver? Le sigh.
My mother had a habit of baking a whole salami, and that was not good. Crisps might be better. But for your dad and the Cubs, classic Chicago hot dogs on steamed poppyseed buns are what it probably takes to soothe the oft-disappointed soul.
A whole baked salami? Ewwww. But Bruce, you are right. A proper Chi-dog is always good medicine.
Baking a whole salami? Sounds repulsive, yet somehow intriguing…please tell me more. How did she do it? Did she add anything to it? Herbs, sauce, dip?
Same principle as when salami gets ‘nuked’ on top of a pizza so maybe not so weird after all. ;)
I’ve only just been introduced to the novelty of baked chorizo as an appetizer, which is completly delicious by the way, so this is not weird to me at all.
Maybe these would turn me into a salami fan. Fried and crispy sounds good. Thanks for the Boar’s Head tip. I resist the price, but I’m sure you are right that it’s worth it.
Paula,
I know, it is a little pricey, but I guess I’m a lunchmeat snob. :)
This sounds strangely good… (And like teenagers would inhale them.)
BLW,
Teens will inhale anything but these would be particularly enticing! :)
We would fry-up spam growing up and cut into squares and eat with yellow mustard thought we were living on high cotton (smile)- So, the Boarshead salami and jacked up mustard…we can rock together. This brings out the hillbilly in me that surely lingers in my blood.
This is a good appetizer idea.
Velva
Velva,
You need to post that story sometime! I bet your readers would love that little peek into your life!
This looks and sounds “deli”-cious. (Get it? Get it? *nudge nudge*). Encased meats always win around these parts. We also eat head cheese, so we don’t need that much convincing.
Justine,
Head cheese? Ack! Your are a brave woman!
OMG! I have to make myself some of these…I’d better make loads as salami is very high on the boys ‘favourites’ list
Camilla,
They should invent some sort of salami-head convention; we could all meet and smell like garlic!
I don’t know what this says about me, but this doesn’t look weird. Maybe because it’s very similar to PA Dutch-like food, in particular frying Lebanon bologna (which looks like salami) to a crisp and eating it with mustard. What can I say–it helps to drown the sorrows of following Philadelphia-area teams.
If I ate meat, I would definitely be popping these down my piehole. xoxo
Oh my boys would be all over these! That is if there were any left after I got through with them. Salami is such a downfall for me!
When I read the title of this post I shared your reaction. “Ewww….. no, wait, this might be really good.
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OMG I’ve been making these for years! Frankly, I like to put a couple layers of them between two slices of plain white bread.
I’m normally not much of a meat eater, in fact, I’d never eat salami as it comes from the store, but I love them crispy
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