- 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.