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Hors d’oeuvres for the arts

SALAMI CRISPS WITH SOUR CREAM AND BASIL

24 thin slices Italian dry salami (about 4 oz.)
1/3 c. sour cream
3 Tbs. thinly sliced fresh basil leaves

Preheat the oven to 325 degrees. Line 2 heavy large baking sheets with aluminum foil. Arrange the salami in a single layer over the baking sheets. Bake until salami slices are amber brown, watching closely to ensure they brown evenly in about 10 minutes. Transfer the salami crisps to a paper towel-lined baking sheet to absorb the excess oil. Set aside to cool. The salami crisps can be made 8 hours ahead. Store at room temperature in an airtight container.  

We will add the dollop of sour cream and the basil at the Bay School right before they are served.   

BLUE CORN BOTANITA

Top a blue corn tortilla chip with a few slices of ripe mango, a crumble of feta cheese, a squeeze of lime and a sprinkling of ground chipotle pepper. GOAT CHEESE CRACKERS WITH PEPPER JELLY

5-oz. log fresh, mild goat cheese, at room temperature
Heavy...

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