Baked Salami Appetizer

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.

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Baked Salami Appetizer

Baked salami is one of my guilty pleasures. There is nothing that I don’t love about this. I mean, don’t get me wrong, I love all salami recipes, but this one is a super easy appetizer to make and perfect for large gatherings.

Also called Hasselback Salami, 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 larger salami, you can use a smaller one and make two!

1. Prep the Salami: Score the salami with criss-cross slices using a sharp knife, cutting most of the way through but not all the way.
2. Marinate: Place the salami in a ziplock bag with Dijon mustard and apricot preserves. Seal the bag and mix until the ingredients coat the salami and seep into the slices.
3. Let it Rest: Marinate the salami in the bag overnight, or at least for a few hours, for maximum flavor.
4. Bake: Transfer the salami and marinade to a disposable aluminum loaf pan or a foil-lined baking dish. Pour the remaining marinade over the top and bake at 350°F for 30–40 minutes. Broil briefly for a browned, crispy top.
5. Serve: Slice the baked salami into bite-sized pieces. Serve with extra Dijon mustard and apricot preserves for dipping, and arrange with toothpicks for easy snacking.

Alternate Baking Method Tip (The easiest Way)

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 (or narrow slices).
• Place the small pieces 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) or grab a disposable aluminum sheet from the dollar store, 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 marinate 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.

Proper Storage

Leftover baked kosher salami can be stored in an airtight container in the refrigerator for up to 5 days. To keep it fresh, let it cool completely before storing it. When ready to enjoy, reheat slices in a skillet over medium heat in the oven at 350°F for about 10 minutes or in the microwave until warmed through.

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

4.21 from 192 votes

Baked Kosher Salami

Author — Jennifer Fishkind

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 appetizer in no time at all.

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Ingredients

  

1x2x3x

• ▢ 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

 

Conventional Method (See notes section for the EASIER way to make this)

• 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 (this is how I always make this now!):

• 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

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Originally Posted October 23, 2013