Every time I make these for a party they absolutely disappear. If you like beef jerky you will love these. The recipe is easy to double or even triple for a big crowd and can be made ahead of time, too.

makes 24 pieces
24 thin slices Italian dry salami (about 4 ounces)
1/3 cup sour cream
3 tablespoons thinly sliced fresh basil leaves

Preheat the oven to 325°F. Line 2 heavy large baking sheets with aluminum foil. Arrange the salami in a single layer over the baking sheets. Bake until the salami slices are amber brown, watching closely to ensure they brown evenly, about 10 minutes. Transfer the salami crisps to a paper towel?lined baking sheet to absorb the excess oil. Set aside to cool. (The salami crisps can be made 8 hours ahead. Store at room temperature in an airtight container.)

Spoon a dollop of sour cream onto each salami crisp. Sprinkle with the basil and serve.