Salame Napoletano Recipe
Make Salame Napoletano Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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From the Charcuterie (Dalla Salumeria)
Method
From the Charcuterie (Dalla Salumeria)
Prepare salame
Remove the Salame Napoletano from its packaging and let it sit at room temperature for 15–20 minutes. This tempers the fat and brings out the aroma and flavor.
Slice salame
Using a sharp knife or a meat slicer, slice the salame into thin rounds about 2–3 mm thick. For a more delicate presentation, slightly angle the knife to create larger oval slices. Arrange slices on a serving board, slightly overlapping.
Toast bread
Brush both sides of the bread slices lightly with 1 tablespoon of the olive oil. Toast under a broiler or in a skillet over medium heat until golden and crisp, about 1–2 minutes per side. Keep warm.
Season salame
Lightly drizzle the remaining 1 tablespoon of olive oil over the arranged salame slices. Sprinkle the freshly ground black pepper evenly over the salame and dust with the grated Parmigiano-Reggiano for a subtle savory lift.
Assemble toasts (optional crostini)
Spread about 1/2 teaspoon of the whole grain mustard onto each toasted bread slice. Place one or two basil leaves on the toast, then top with a folded salame slice. If using pickled peppers or giardiniera, add a small spoonful atop a few toasts to add acidity and contrast.
Serve
Arrange the assembled toasts and remaining loose salame slices on a board. Provide extra mustard and pickles on the side. Serve immediately so the bread remains crisp and the salame is at room temperature for best flavor.
Storing leftovers
If there are leftovers, wrap unused salame tightly in plastic wrap and refrigerate for up to 5 days. Keep toasted bread separate in an airtight container for up to 24 hours to maintain texture.