Sweet and Sour Baked Salami
Author Notes: Watch your backs, fussy, flaky puff pastries. Slash your prices, conceited caviar. Salami, once considered déclassé in the haute hors d’oeuvres world, is taking pompous parties by storm. A snap to put together, this salty and spicy beef is baked into a sticky, syrupy scene-stealer. Take that, smug smoked salmon. —bitememore
Serves 8-10
- 7 cups kosher beef salami, cut into 1-inch cubes
- 3.5 cups Heinz chili sauce
- 1 cup apricot jam
- 2 lemons, juiced
- 3 tablespoons Worcestershire sauce
- Preheat oven to 350°F.
- Place cubed salami in a 13x9-inch baking dish.
- In a medium bowl, whisk chili sauce, jam, lemon juice and Worcestershire sauce. Pour over salami.
- Bake uncovered, stirring every 20 minutes, for 11/2 to 2 hours, until the sauce is reduced by half and thickened. Serve with toothpicks.
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Beef & Veal|Hors d'oeuvres
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