Salame Recipe

Prepare salame

Choose whether you want sweet or spicy salame. Lay 12 salame slices on a large plate or baking sheet lined with parchment. Brush each slice lightly with olive oil (about 1/2 tsp per slice overall).

For sweet salame: drizzle honey evenly over the slices (about 1 tsp distributed) and crack fresh black pepper over them. For spicy salame: sprinkle red pepper flakes evenly (about 1 tsp) and black pepper. Adjust amount to taste.

If you prefer crisped salame: place the slices on a rimmed baking sheet and bake in a preheated 375°F (190°C) oven for 7–10 minutes until edges curl and become crisp. Remove and let cool on paper towels. If you prefer soft slices, serve as-is after seasoning.

Make ricotta crema

Place 1 cup whole-milk ricotta and 2 tbsp mascarpone in a medium bowl. Add 1 tsp lemon zest, 1 tsp lemon juice, 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.

Whisk vigorously until smooth and slightly airy. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. If the mixture is too thick, thin with 1–2 tsp water or milk to reach a spreadable consistency.

Blend artichoke cream

Drain 7 oz marinated artichoke hearts and place them in a food processor or blender. Add 2 tbsp softened cream cheese, 2 tbsp Greek yogurt, 1 tsp lemon juice, 1/2 tsp minced garlic, 2 tbsp grated Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp extra-virgin olive oil.

Pulse until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning. If too thick, add 1–2 tsp water or olive oil to loosen. Transfer to a serving bowl and chill briefly (10–15 minutes) if desired.

Assemble crostini or platter

Spread a generous tablespoon of ricotta crema onto each toasted ciabatta slice. Alternatively, spoon small dollops of ricotta crema across a serving board to form a base.

Top each toasted slice or dollop with a teaspoon of artichoke cream, then place a slice of prepared salame on top (folded if desired). If serving a shared platter, arrange salame slices, small bowls of ricotta crema and artichoke cream, and crostini for guests to build their own bites.

Garnish with microgreens or chopped parsley and a light drizzle of extra-virgin olive oil. Serve with lemon wedges for optional brightening. Serve immediately. Leftovers: store components separately in airtight containers in the refrigerator for up to 3 days.