Baked Beef Salami Appetizer Recipes

Steps:

• Slice salami in a diagonal pattern, about 1/8 to 1/4 inch thick, but not all the way through. First one way, then the other to make a "Chanel-esque" pattern.
• Leave it intact enough at the bottom so it will hold together.
• Place salami and dijon mustard all in a large ziplock bag.
• Rub the salami through the bag so the mustard covers the entire salami.
• Let salami sit in mustard overnight or at least all day in a ziplock bag 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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking dish with aluminum foil.
• Partially slice the salami into 1/4-inch thick slices, making sure the cuts do not go all the way through. Place the salami into the prepared baking dish, and bake for 1 hour. Drain off the grease.
• Mix the barbecue sauce and brown sugar together in a bowl, stirring until the sugar is dissolved. Pour about 2 cups of the sauce over the salami, and retain the rest for basting. Return the salami to the oven and bake for 45 minutes more, basting occasionally with the reserved sauce. Serve on a platter with a knife so guests can cut their own slices.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Press salami slices into mini-muffin cups to line.
• Mix cream cheese, spinach-artichoke dip, and garlic powder together in a bowl; spoon into the salami-lined muffin cups.
• Bake in preheated oven until the filling looks creamy, about 10 minutes.

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.
• Arrange salami slices in 1 layer on 2 large baking sheets lined with parchment paper. Bake, switching position of sheets halfway through baking, until edges are crisp and beginning to curl, 10 to 12 minutes. Transfer slices to a rack to cool. (They will crisp as they cool.)

Steps:

• Slice salami about 1/8 to 1/4 inch thick (your preference), but not all the way through.
• Leave it intact enough at the bottom so it will hold together.
• Top with the Marmalade and Dijon mustard.
• Enough to cover the whole top of the salami.
• Wrap in foil and bake in a slow oven for 4 hours.
• Once plated, cut through the salami leaving sandwich size pieces but the presentation should still look like a whole salami.