(I prefer Kosher, Hebrew National (Costco))
12 oz jar
(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
Saturated fat: 1g
Vitamin A: 5%
Vitamin C: 0.1%
Easy Appetizer, kosher