Last updated on December 30th, 2017
When it comes to cocktail appetizers, Salami in Puff Pastry checks all the right boxes for me: easy to make, chic to serve, and divine to devour! One crunchy-munchy bite and I was hooked. Here’s the step-by-step recipe:
Place a sheet of cold, store-bought puff pastry on a lightly-floured surface…
And form it, with the help of a rolling pin, into a rectangle that’s approximately 11 inches wide and 14 inches long.
Then roll the dough around the pin…
And unroll it onto a parchment-lined baking sheet.
Put 2-3 tablespoons of mustard on the lower half of the dough (I used a combination of grainy mustard and Dijon mustard)…
And spread it over the pastry half (an offset spatula is helpful here), keeping a one-inch border all around.
To give the mustard some extra sass, sprinkle it with dried thyme or Herbes de Provence.
Now layer 12 thin slices of Genoa salami atop the mustard…
And top the salami with a big handful (about 1 cup) of shredded Swiss, Gruyere, or Jarlsberg cheese. I used Swiss cheese.
Then beat together 1 egg and 1 teaspoon of water in a small bowl…
And paint the mixture in a 1-inch ribbon all around the pastry rectangle.
Fold the upper half of the pastry over the lower half…
Press the edges to seal…
Paint the egg mixture over the exposed pastry…
And cut three venting slits in the pastry top.
Pop the works in the fridge for at least 15 minutes. Meanwhile, center the oven rack, and heat the oven to 450°F.
Make-ahead note: the assembled pastry can be refrigerated for up to 8 hours.
Bake until the pastry puffs and browns dramatically — 20-25 minutes. Cool on the baking sheet for 10-15 minutes.
Then slice the pastry into 15 (2×1-inch) rectangles, and arrange the pieces on a platter or plate.
Crispy puff pastry…peppery Genoa…nutty Swiss cheese…nippy mustard…this easy appetizer is the cat’s meow. Promise me you’ll give it a try, okay?
Note: If easy, make-ahead appetizers are your thing, you’ll find an entire chapter of ’em in my new cookbook.
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Here’s the printable:
A quick and easy appetizer to accompany a flute of Champagne or a goblet or red or white wine.
Ingredients
- 1 sheet cold, store-bought puff pastry dough
- 2-3 tablespoons prepared mustard (stone-ground, Dijon, or both)
- 1 generous teaspoon dried thyme or Herbes de Provence
- 12 thin slices Genoa salami
- 1 cup shredded Swiss, Gruyere, or Jarlsberg cheese
- Egg wash: 1 egg beaten with 1 teaspoon water
Instructions
- On a lightly-floured surface, roll out the dough to achieve an 11x14-inch rectangle. Transfer the rectangle to a parchment-lined baking sheet.
- Spread the mustard over the lower half of dough, keeping a 1-inch border all around. Sprinkle the dried herb evenly over the mustard, then layer on the salami. Top the salami with the cheese. Paint a one-inch strip of egg wash all around the pastry. Then fold the upper half of the pastry over the filled lower half, and press the edges to seal. Paint the exposed pastry with egg wash, and cut three venting slits into the top. Pop the works in the fridge for at least 15 minutes. Meanwhile, center the oven rack, and heat the oven to 450°F.
- Bake until the pastry puffs and browns dramatically -- 20-25 minutes. Cool on the baking sheet for 10-15 minutes before the cutting the pastry into 15 2-inch by 1-inch rectangles. Serve warm or at room temperature.
MAKE-AHEAD NOTE: The fully assembled, un-baked appetizer can be refrigerated for up to 8 hours.
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Cheryle says
I have got to try this, I know with the ingredients that this has got to taste incredible. Thanks for sharing.
John says
Mmmm! I would eat anything baked in puff pastry –well, almost anything. Happy New Year!
Grani Frani says
Have all the ingredients on hand! Making this later today. Thank you so much for this simple yet delicious looking recipe.
Ardelle says
Looks yummy! Today I am being guest at dinner so will not be in my kitchen at all. Sophie and I will drive 1 1/2 hours – cold here – -10 degrees with wind, so inside today with a wonderful party and food sounds perfect.
BTW, I read the article about Lily – what a wonderful idea to support services for pets of low income folks – Pets are so important in lives of everyone. I support our local vet services/humane society as well.
Ardelle says
Happy New Year and look forward to your columns each week and use many of your recipes – thank you.
Mabel says
Thank you for the yummy recipe!! Happy New Year to you Mr Fox
Debbie says
Thanks for the new appetizer! Just in time, I need one for New Year’s Day!
Jake says
Well….. that’s a HELL of a lot more upscale than the pigs-in-a-blanket I normally make for NYE :^)
Going to add this to my list to make. Happy New Year !
Kim says
This looks so tasty and easy! Thank you for sharing!!
Patty says
Wow! Looks good and easy! Thanks.
Lily’s story made me cry. Glad you took such good care of her. Good article.
Julie R says
Yum ! This looks so easy, I want to try it. I could even see making this with substituting the salami with veggies for myself and all those who would prefer it without meat.
Annie says
YUM! Thanks!
Vickie P says
Heaven! Have to try this one. Happy New Year!
Carol (Lee) King Platt says
Hi Kevin,
This looks as good as I bet it tastes! What a great party treat!
Oh please please contact me! The CT Unit of the Herb Society would love for you to be the speaker at our fabulous Symposium in May, featuring your book! If you can’t do it, please let me know so I can look elsewhere.
Thanks and Happy New Year.
Carol (Lee) King Platt
Joanne in Zone 6b says
What a great recipe, and I imagine that a cheese-alone version would also be wonderful for the vegetarians in my life. Also wanted to let you know that my serious cook friend LOVES your cookbook, which was my gift to her this Christmas. She was impressed that your recipes are novel and that you have found expedient, doable ways to produce rich and delicious flavors. I ordered copies the minute they were available so that I could make a pre-holiday gifts to her and to myself, and she made your Thyme and Wine Beef Stew and Best Lemon Tart in the World (“no brag, just fact” as a name) on Christmas Eve. She said both were absolutely wonderful, and her guests (who I know to be accustomed to magnificent meals at her home, as am I) were completely wowed. Thank you!
Loraine Pross says
I have philo dough in hand. Can I use that instead of puff pastry?
Debbie says
Wonderful flavor combination wrapped in puff pastry? How can this be anything but scrumptious? Thank you for a great party idea! I’m working with brie, cranberry relish, bourbon-soaked pecans and wrapped in puff pastry! I’m hoping for delicious, as well!
Brenda says
So delicious! Thanks Kevin! Made this for NYE and it was a hit! I think you helped me establish a new recipe tradition for our NYE celebration! Thanks again!
Katherine says
I made this for a New Year’s Eve party. It was a hit. Next time I will double the recipe.
Thank You
Sherry says
Just made this for a small get together we are attending. Haven’t taken it out of the oven yet 🙂 I know it will be a hit, just like all your other recipes. It is a bit more upscale than pigs in the blankets! I laughed so hard when I saw that – although I confess a fondness for those as well…