Best 7 Salami Stacks Recipes

GENOA SALAMI STACKS

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.

SALAMI STACKERS

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.

SALAMI STACKS

Steps:

• Reserve 3 tablespoons of soften cream cheese, leave at room temperature.
• Stir 3 oz diced apricots, mayonnaise, and Tabasco into remaining cream cheese.
• Lay 4 salami slices on a clean board.
• Spread a heaped teaspoon of cheese mixture on each slice, making sure it is spread right to the edge.
• Place second salami slice on top and spread as above.
• Repeat with one more slice and top with the fourth slice.
• Place on a flat plate, cover with plastic wrap, and refrigerate for 2 hours.
• Take the extra 4 3/4 oz of very finely chopped apricots and spread on wax paper in a 1/2 inch-wide strip.
• Lightly spread reserved cream cheese around the sides of the salami stacks.
• Roll the sides of the stacks over the chopped apricots, pressing well.
• Cover and refrigerate.
• To serve, cut each stack into 6 triangles.
• Place a toothpick in center of each and arrange on platter.

SALAMI STACK-UPS

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

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.

SALAMI STACK-UPS

Steps:

• Blend cream cheese, mayo and Tabasco well.
• Make stacks of 5 slices of salami. Spread cheese mixture between each slice. Chill.
• Cut each stack into 6 wedges. Serve on cocktail sticks.

SALAMI APPETIZER STICKS

Steps:

• Heat oven to 400ºF.
• Place 1 salami slice on each wonton wrapper; roll up tightly.
• Place, seam sides down, on baking sheet; brush with dressing.
• Bake 10 to 12 min. or until lightly browned.