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 appetizer in no time at all.
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.
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.
More Easy Appetizers
- Baked Brie Appetizer
- Pull-Apart Pigs in a Blanket
- The Best 7 Layer Dip {Easy Recipe}
- Rotel Dip {Only 3 Ingredients!}
- Buffalo Chicken Dip
- Cheese Ball Recipe
- Grape Jelly Meatballs {3-Ingredients}
- Puffy Tacos
- Football Cheese Ball
Baked Kosher Salami
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
- 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
Originally Posted October 23, 2013
I assume you cut the salami completely down the middle lengthwise and then score each half? And then marinate and bake. Is that right? OR do you keep it whole?
This post is awesome! Can’t wait to try it for Thanksgiving this year 🙂 As I scrolled down, I saw you are a mom of three boys. Being a mom of three boys, that certainly made me happy. Then I saw it said Bloomfield Hills. I’m from Bloomfield Hills too. Clearly this recipe was meant to be 😉 Thanks again.
There is no recipe I can find. Please help
Hi Carol – Fixed the problem. You should be able to see it now!
Have you attempted this recipe with summer sausage? I have found it difficult to locate a salami. Also, the picture clearly shows a “whole” salami, which is also noted in the directions. Have you attempted this recipe with a portion of salami (perhaps the same size, but cut from a larger whole). I’m wondering if there are any downsides — like seepage — if it is cut from a larger piece. Thank you!
Hi Liz – I haven’t tried this with sausage, but sounds delish! If you have a Costco or Sams Club they usually have the salami.
Hi Jen ,
Regarding the salami , in the pic it looks flat not circular, is there a brand name salami that looks exactly like the pic?
Hi Helen,
It is actually round. I use Hebrew National brand – got mine at Costco!
Cool, thank YOU! Cant wait to try!
For sure in the fridge – need to change that in the post!! Thank you!!
Hi there! When you put in the ziplock bag to marinate overnight, should it go in the fridge or is it ok to just leave out??
Hello Jen,
I was wondering what brand salami you used for this recipe. The brands I am most familiar with have black pepper in them and I want the same results as you had with this recipe. Please advise..
Many thanks,
Michelle
Hi Michelle – Just look for a Kosher salami. I got mine at Costco – Hebrew National, etc. As long as it is kosher, it should be good!
Hi Jenn!
Nice to see you’re from Bloomfield Hills, we live in Fenton 🙂
For the apricot preserves, is this a small 8oz jar? Also what size mustard?
Thanks for your time, can’t wait to make this for Halloween!
Jen
Hey Jen – I love hearing from local peeps – it is a 12oz jar of apricot preserves and 1/2 jar dijon mustard – 8 oz jar.
Enjoy!! Go a little less if you want it sweeter!