GENOA SALAMI STACKS
Top baguette slices with sandwich fixings for an awesome, 30-minute appetizer!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Place bread slices in ungreased 15x10x1-inch pan. Bake 5 to 7 minutes or until crisp; cool.
- In small bowl, mix lettuce and dressing. Top each bread slice with lettuce mixture. Layer cheese, salami and tomatoes on bread. Sprinkle with garlic-pepper blend and basil.
Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 180 mg, Sugar 0 g, TransFat 0 g
SALAMI STACKERS
A quick & easy appetizer that has salty, (slightly) spicy, & sweet elements all in one. I've also made these using Boursin cheese instead of regular cream cheese, and other dried fruits such as Craisins, golden raisins, dried tropical fruits. And I've used proscuitto in place of the salami.
Provided by S I
Categories Other Appetizers
Time 15m
Number Of Ingredients 6
Steps:
- 1. In a medium bowl, bring the cream cheese to room temperature, cream well to soften. Reserve 3 tablespoons of cream cheese, leave at room temperature. Stir the diced apricots, mayonnaise and Tabasco into the bowl of cream cheese.
- 2. Spread a heaped teaspoon of cream cheese mixture on a salami slice, making sure it's spread all the way to the edge. Place a second salami slice on top and spread with cream cheese mixture. Repeat with one more slice & cream cheese and top with a fourth slice of salami. Repeat this process with the remaining ingredients to make 4 stacks of 4 slices of salami. Place on a flat plate or tray, cover with plastic wrap and refrigerate for 2 hours.
- 3. Spread the 4 oz of finely chopped dried apricots on waxed paper in a 3/4 inch wide strip. Lightly spread the reserved cream cheese around the sides of the stacks. Roll the sides over the chopped apricots, press on well. Cover and refrigerate. To serve, cut each stack into 4 triangles. Place a toothpick in the center of each and arrange on a platter.
SMOKED SAUSAGE STACKERS WITH HONEY MUSTARD SAUCE
Combine smoked sausage with roasted Brussels sprouts and sweet shallots for a dish that's sweet, tangy, and smoky all at once, in partnership with Hillshire Farm® Brand.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- Toss sausage, Brussels sprouts, and shallots with oil and thread onto 4-inch skewers. Place on a foil-lined baking sheet. Bake in the preheated oven until vegetables are tender, 7 to 8 minutes.
- Preheat broiler. Broil until caramelized, 2 to 3 minutes.
- Meanwhile, whisk together honey, mustard, vinegar, and pepper. Brush skewers with 1/3 of the honey mixture. Broil 1 minute. Serve skewers with remaining sauce.
Nutrition Facts : Calories 202 calories, Carbohydrate 16.6 g, Cholesterol 17.7 mg, Fat 13.7 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 3.3 g, Sodium 365.5 mg, Sugar 10.5 g
SALAMI STACK-UPS
Make and share this Salami Stack-ups recipe from Food.com.
Provided by Michele7
Categories < 30 Mins
Time 30m
Yield 30 pieces
Number Of Ingredients 5
Steps:
- Blend softened cheese, mayo, chives and tobasco sauce.
- Make 5 stacks of salami slices, spread cheese mix between slices.
- Cover and chill throughly.
- Cut each stack into 6 equal wedges.
- Serve each with a cocktail pick in the center.
SPICY SALAMI MOZZARELLA STICKS WITH VODKA SAUCE
These are the pigs in a blanket of the Italian American appetizer world! I love a slightly creamy tomato sauce and the punchy heat from a layer of spicy salami. You can also use prosciutto. Fry the sticks as close to eating as you can. They only keep warm and gooey in the oven for a short time. You can fully bread and freeze them, unfried, for another day and just pop out, defrost and fry as well. Bottom line: You can never make enough!
Provided by Alex Guarnaschelli
Categories appetizer
Time 1h40m
Yield 18 sticks
Number Of Ingredients 16
Steps:
- Form the sticks: Place two slices of salami on a cutting board so that they are overlapping and slightly longer than the mozzarella stick. Wrap up the mozzarella stick so it is completely covered in the salami and transfer, seam side down, to a parchment-lined rimmed baking sheet. Repeat wrapping the remaining mozzarella sticks with the salami. Refrigerate for 30 minutes.
- While the mozzarella sticks are chilling, place the flour, egg mixture and breadcrumbs in separate wide shallow containers.
- Working with one at a time, roll the mozzarella sticks in the flour and shake off any excess. Roll the sticks in the egg mixture, then in the breadcrumbs. Double coat by rolling the sticks in the egg mixture and breadcrumbs a second time. Arrange on a single layer on a rimmed baking sheet. Repeat with all of the sticks and refrigerate for 30 minutes.
- Fry the sticks: Preheat the oven to 200 degrees F. Pour the oil into a deep, heavy-bottomed pot and heat over medium heat until it reaches 350 degrees F. Meanwhile, set a wire rack inside a rimmed baking sheet. Working in batches, carefully drop the sticks into the oil and gently "swirl" the oil so they fry more evenly on all sides. Fry until they are light to medium brown, 3 to 4 minutes. Remove the mozzarella sticks with a slotted spoon or spider and lay them out in a single layer on the wire rack. Repeat until all are cooked. Keep warm in the oven if needed.
- Serve: Serve the mozzarella sticks with warm vodka sauce for dunking.
- In a medium skillet over medium heat, heat the olive oil. Add the onion and garlic and season with salt. Stir in the vodka, sugar and red pepper flakes and cook for about 5 minutes. Add the tomatoes and cook for an additional 5 to 8 minutes over high heat, stirring from time to time. Taste for seasoning. Stir in the cream. Puree in a blender until smooth. Set aside until ready to use.
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