Yield: 1 Servings
|1||Salami; (whatever size you want. Just make extra sauce if it is large.)|
|2 tablespoons||Apricot or peach preserves|
|1 tablespoon||Regular yellow mustard|
|1 tablespoon||Honey mustard|
|1 tablespoon||Dijon mustard|
SAUCE OF BASTING & DIPPING
Score salami, end to end, in several places to allow fat to drain while cooking. Foil line a shallow baking dish and place salami in it. Cover with sauce (just mix ingredients no baking) and bake in 350 oven until charred on all sides (between 45 min. to an hour typically). Continually baste and turn throughout cooking to ensure even charring.
Once done, cut into bite-size chunks and serve with dipping sauce (I usually make two servings of sauce - one to baste and one to dip) and toothpicks.
Posted to JEWISH-FOOD digest Volume 98 #008 by lisamontag@... (Lisa Montag) on Jan 5, 1998