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.
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 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!
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!
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!
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.
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).
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.
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!
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
- 1 2lb whole salami (I prefer Kosher, Hebrew National (Costco))
- 1 12 oz jar apricot preseves
- 4 oz jar Dijon mustard (1/2 a jar)
- 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
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