Baked Salami
1 salami (beef salami ¡V NOT summer sausage, or other type of smoked salami)
Basting & Dipping Sauce
2 T. peach or apricot preserves
1 T. yellow mustard
1 T. Dijon mustard
1 T. honey mustard
Preheat oven to 350„a.
Score salami lengthwise in several places. Make two batches of sauce, one for basting and one for dipping. Place salami in shallow pan lined with foil. Baste with sauce. Turn salami occasionally to ensure charring on all sides. Continually baste.
Slice salami into bite size chunks and serve with dipping sauce.
1 salami (beef salami ¡V NOT summer sausage, or other type of smoked salami)
Basting & Dipping Sauce
2 T. peach or apricot preserves
1 T. yellow mustard
1 T. Dijon mustard
1 T. honey mustard
Preheat oven to 350„a.
Score salami lengthwise in several places. Make two batches of sauce, one for basting and one for dipping. Place salami in shallow pan lined with foil. Baste with sauce. Turn salami occasionally to ensure charring on all sides. Continually baste.
Slice salami into bite size chunks and serve with dipping sauce.