- 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)
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.)