baked salami
Our Baked Salami will be your new favorite appetizer to serve for a crowd! With just three ingredients, salami, dijon mustard and apricot preserves, you will have a delicious dessert in no time at all.
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Table of Contents
  1. Baked Salami Appetizer
  2. How to make Baked Salami Appetizer
  3. Alternate Baking Method Tip
  4. More Easy Appetizers
  5. Baked Kosher Salami Recipe

Our Baked Salami will be your new favorite appetizer to serve for a crowd! With just three ingredients, salami, dijon mustard and apricot preserves, you will have a delicious dessert in no time at all.

baked salami on a white plate with crackers

Baked Salami Appetizer

Baked salami is one of my guilty pleasures. There is nothing that I don’t love about this. It is a super easy appetizer to make and perfect for large gatherings.

All you need is three ingredients, salami, dijon mustard and apricot preserves – but the right salami is key!

Appetizers are always my favorite part of the meal and this baked salami is my kids absolute must have! Some of our other popular appetizers are our Baked Brie appetizer (it is not your typical baked brie appetizer) and our Mini Corn Dog Muffins.

baked salami ingredients

How to make Baked Salami Appetizer

I prefer using Kosher salami. Hebrew National brand and it can usually be found at Costco. They have the big, ginormous 2-pound salami there! If you cannot find the 2-pound version, you can use a smaller one and make two!

STEP ONE: Some recipes will tell you to peel the skin off of the salami, I don’t do that. All you have to do is criss-cross slice the salami, just don’t slice all the way through, just most of the way through!

STEP TWO: Then, put the salami in a ziplock bag and throw in the dijon mustard and apricot preserves. Zip up the bag and mush everything around. (That is a technical term…mush it around). You want to make sure the ingredients are all mixed together and the mixture gets into the slices of salami.

STEP THREE: Once everything set in the ziplock, part of the key to making this super delicious is letting the salami marinate in the mustard and preserves overnight. (or at very least for a few hours).

STEP FOUR: Before you are ready to serve, place the salami and mixture into a disposable aluminum loaf pan (you want it to fit the entire salami). Pour the extra mixture over the top of the salami and bake at 350 degrees for 30-40 minutes. I like to put it under the broiler for a few minutes to get it a little brown and crispy on top.

STEP FIVE: Remove from the oven and slice on a cutting board to make bite size pieces. Serve with the extra dijon and preserves to dip the salami. I like to place them on a platter with toothpicks!

Alternate Baking Method Tip

Last time I made this, I actually cut up all of the pieces before baking it and while it didn’t present quite as pretty, it was easier to serve.

  • Cut up the entire salami into bite-sized pieces.
  • Place them in a plastic ziplock bag (one that you will trust because if it doesn’t seal well, it will make a big ole mess!
  • Add the mustard and the preserves into the bag, seal it and shake it around until they are mixed well with the salami. Place in refrigerator to marinate for a few hours.
  • When ready to bake, spread on a lined baking sheet (I used a silicone baking mat) in a single layer. Bake at 350 for about 30 minutes. I like to then broil it for a few minutes to get it a little well done on top (be sure to watch it like a hawk or it will burn.)

TIP: If you don’t have time to marinade it, it will still be delicious!

I am telling you, this Baked Salami is ALWAYS a huge hit! My kids get so excited when I make it. This is a GREAT staple appetizer – you won’t be disappointed.

Baked Kosher Salami Recipe

More Easy Appetizers

4.20 from 190 votes
baked salami

Baked Kosher Salami

Author — Princess Pinky Girl
Serves — 14
Our Baked Salami will be your new favorite appetizer to serve for a crowd! With just three ingredients, salami, dijon mustard and apricot preserves, you will have a delicious dessert in no time at all.
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins

Ingredients
  

  • 1 2 lb whole salami I prefer Kosher, Hebrew National (Costco)
  • 1 12 oz jar apricot preserves
  • 4 oz jar Dijon mustard 1/2 a jar

Instructions
 

  • Slice salami about 1/8 to 1/4 inch thick, but not all the way through.
  • Leave it intact enough at the bottom so it will hold together.
  • Place salami, apricot preserves and dijon mustard all in a large ziplock bag.
  • Shake the bag so the marinade covers the entire salami.
  • Let salami sit in marinade overnight in ziplock in refrigerator.
  • Bake at 350 for 30 – 40 minutes and then place under broiler for a few minutes to toast the top of the salami.
  • Cut up salami and use toothpicks to serve.
  • Use extra marinade as a dipping sauce

Jenn’s Notes

Alternate Baking Method:
  • Cut up the entire salami into bite-sized pieces.
  • Place them in a plastic ziplock bag (one that you will trust because if it doesn’t seal well, it will make a big ole mess!
  • Add the mustard and the preserves into the bag, seal it, and shake it around until they are mixed well with the salami. Place in refrigerator to marinate for a few hours.
  • When ready to bake, spread on a lined baking sheet (I used a silicone baking mat) in a single layer. Bake at 350 for about 30 minutes. I like to then broil it for a few minutes to get it a little well done on top (be sure to watch it like a hawk or it will burn.)

Nutrition Info

Calories: 177kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 94mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.1mg

Originally Posted October 23, 2013

baked salami
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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Comments

  1. I made this for the first time at Passover a few years ago, but then it became such a hit that now I bring it everywhere I go. Taking it tonight to a Friendsgiving party and it was requested that I bring two.

  2. Couldn’t you just cut it all up, mix it with the mustard and preserves, marinade and bake? Seems like it would be easier and the sauce would coat the pieces entirely. Maybe bake for a shorter time.

    1. YES! You totally can and I am actually going to put that tip in the post. I actually did that the last time I made it and it definitely is easier, BUT for presentation, it looks really pretty like this!