One of our all time favourite appetizers; it always gets raves: Baked Salami with Peach Mustard Dipp

[deb-in-mi]

I know, Baked Salami???? But trust me - this is outstanding. I served it at our July 4th party and there were fights over the last piece. Served it to 7 ladies at my bookclub meeting and they devoured it.

Preheat over to 350.

Mix:

2 T. Peach Preserves

1 T. Honey Mustard

1 T. Dijon Mustard

1 T. Ball Park Mustard

Put half aside to use to baste.

Take a large ALL BEEF salami (this is a must; we only use Kosher All Beef Salamis).

Score it length wise every 1/4" or so. I like to cook mine for about 20 before I start basting - and then I basted every 8 minutes or so. Its done with the outsides starts to char (those are the BEST pieces).

Cut it into pieces and serve with toothpicks and remaining mustard mixture.

Debra

 

[dawn_mo]

This sounds so good and so easy!

Deb, what is Ballpark Mustard; yellow prepared?
I want to make this for one of the teachers luncheons. What kind of pieces do you cut it into and about how many pieces do you get from one large salami? Thanks!

 

[joanietoo]

sounds easy and good.

 

[janet-in-nc]

I have a friend who does this with a small, whole bologna. Good too.

 

[deb-in-mi]

Yep, Yellow Prepared

I cut it into bite size hunks, about 3/4 inches. Depends on the size of the salami as to how many I get. But you really want to cut into bite-size.

 

[barbara-in-va]

Deb, this sounds great and a friend just made peach preserves! Thank you.

 

[deb-in-mi]

My pleasure!

 

[anna_x]

I can't use beef; has anyone tried a pork or chicken product?