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.
12 lbwhole salamiI prefer Kosher, Hebrew National (Costco)
112 oz jarapricot preserves
4oz jarDijon mustard1/2 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
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.)