| Yield | |
|---|---|
| Source | Luana Hills Country Club Executive Chef Dwayne Ancog |
| Prep Time | 5 minutes |
| Recipes | Snacks |
Fresh basil can be a great accent to almost anything! In this simple dish, fresh basil is used as a flavorful and aromatic garnish on a unique recipe developed by Chef Dwayne Ancog who is the executive chef of the prestigious Luana Hills Country Club.
Place thinly sliced salami slices on a shhet pan or cookie sheet sprayed with non-stick spray. Bake salami in a pre-heated 350 degree oven for about 10-15 minutes or until crispy. You may need to adjust your oven temperature or cook time depending on the efficiency of your total oven temperature. Once your salami slices are crispy, let the salami cool uncovered on a tray lined with paper towel. Try to keep the salami crisps uncovered separate and unstacked so they will not become soggy before you serve them. If your salami becomes soggy before you garnish and serve them, simply reheat them in the oven until they become crispy again. Place about a teaspoon of sour cream on each salami crisp, or adjust the amount based on the diameter of each slice. Garnish each salami crisp with about a 1/2 teaspoon of chiffonade (rolled thinly sliced) fresh Italian basil.
This recipe yields about 4 servings (2 portions per person). For larger parties or if you have big eaters, pre-cut and bake a few more salami pieces per person just in case. Enjoy this recipe with a glass of Chianti or a chilled Pinot Grigio found at your nearest Times Supermarket! Shoots Den!
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