• 24 thin slices nitrate-free salami (I use Applegate Farms.)
  • 1/2 cup Dijon mustard
  • 2 Tbsp chopped fresh thyme (I chopped with my new Microplane herb mill Loved it!)



Preheat oven to 375 degrees.

Arrange salami in a single layer on a rimmed baking sheet.

Bake for 12-15 minutes or until crisp. Using tongs, remove from pan and place on paper towel or a cooling rack to cool.

While salami cooks, combine mustard and thyme in a small bowl.

To serve, arrange salami slices around mustard dip.