“Simple, Paleo, low carb appetizer for any party. It's so simple, but looks fancy and everyone loves it. For 10 people, I prepared three of these. They will not look pretty when marinating, but they "blossom" when you cook them.”
8hrs 40mins

Ingredients Nutrition

  • 8 ounces beef salami (Whole log)
  • 8 ounces Dijon mustard
  • 8 ounces apricot jam


  1. 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.
  2. Leave it intact enough at the bottom so it will hold together.
  3. Place salami and dijon mustard all in a large ziplock bag.
  4. Rub the salami through the bag so the mustard covers the entire salami.
  5. Let salami sit in mustard overnight or at least all day in a ziplock bag in refrigerator.
  6. Bake at 350 for 30 - 40 minutes and then place under broiler for a few minutes to toast the top of the salami.
  7. Cut up salami and use toothpicks to serve.
  8. Use extra marinade as a dipping sauce.

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