Baked Beef Salami Appetizer Recipes

Steps:

• Slice salami in a diagonal pattern, about 1/8 to 1/4 inch thick, but not all the way through. First one way, then the other to make a "Chanel-esque" pattern.
• Leave it intact enough at the bottom so it will hold together.
• Place salami and dijon mustard all in a large ziplock bag.
• Rub the salami through the bag so the mustard covers the entire salami.
• Let salami sit in mustard overnight or at least all day in a ziplock bag in refrigerator.
• Bake at 350 for 30 - 40 minutes and then place under broiler for a few minutes to toast the top of the salami.
• Cut up salami and use toothpicks to serve.
• Use extra marinade as a dipping sauce.

Steps:

• Soften the cream cheese and spread each slice of salami with the cream cheese.
• Stack the slices on top of each other, ending with the top slice having no cheese on it.
• Cover and refrigerate till cheese is set and meat is good and cold.
• Cut into 12 wedges. Garnish with an olive on a toothpick and push into top of wedges.

Steps:

• Slice salami about 1/8 to 1/4 inch thick (your preference), but not all the way through.
• Leave it intact enough at the bottom so it will hold together.
• Top with the Marmalade and Dijon mustard.
• Enough to cover the whole top of the salami.
• Wrap in foil and bake in a slow oven for 4 hours.
• Once plated, cut through the salami leaving sandwich size pieces but the presentation should still look like a whole salami.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Press salami slices into mini-muffin cups to line.
• Mix cream cheese, spinach-artichoke dip, and garlic powder together in a bowl; spoon into the salami-lined muffin cups.
• Bake in preheated oven until the filling looks creamy, about 10 minutes.