When I need a crowd-pleasing appetizer that’s savory, a little sweet, and totally addictive, I reach for this Baked Kosher Salami recipe. It’s one of those retro-style dishes that feels both comforting and bold, with crispy caramelized edges, tangy mustard, and just enough brown sugar to balance the saltiness of the salami. And the best part? It’s almost effortless to make.
I first made this for a family holiday gathering where I needed something kosher, easy to prep, and guaranteed to disappear fast. I sliced up the salami, mixed together a quick glaze, and let the oven do the rest. The smell alone had people drifting into the kitchen before it was even done baking. Ever since, it’s become a go-to for parties, game days, and casual get-togethers.
Here’s how I make it and why it always earns a spot on my appetizer table.
Why This Baked Kosher Salami Works
This isn’t just meat on a tray—it’s got everything you want in a finger food:
- Crispy, caramelized edges from baking in the oven
- Sweet and tangy glaze that’s rich but not overpowering
- Minimal ingredients, big flavor
- Kosher-friendly and great for Jewish holiday spreads
- Easy to prep ahead and bake last-minute
Ingredients You’ll Need
(Serves 6–8 | Prep Time: 5 minutes | Bake Time: 30–40 minutes)
- 1 whole kosher salami (about 1 lb)
- 1/4 cup yellow or spicy brown mustard
- 1/4 cup brown sugar
- 1 tablespoon honey or maple syrup (optional for extra sweetness)
- Aluminum foil and a baking sheet
Optional garnishes: chopped parsley, hot mustard on the side, or toothpicks for serving
How I Make Baked Kosher Salami
1. Preheat and Prep
I preheat the oven to 375°F (190°C) and line a baking sheet with foil for easy cleanup. You can also use a shallow roasting pan if you want to catch the glaze and baste as it bakes.
2. Score or Slice the Salami
There are two ways to prep the salami depending on how you want to serve it:
- For presentation: I score the top of the whole salami in a crisscross pattern (about 1/4 inch deep). This lets the glaze seep into the cuts and gives it a gorgeous roasted look.
- For easy snacking: I slice the salami into 1/2-inch thick coins and lay them flat on the tray—perfect for grabbing and going.
Either way works—it just depends on how you want to serve it.
3. Mix the Glaze
In a small bowl, I stir together the mustard, brown sugar, and a bit of honey if I’m feeling extra. The glaze should be thick enough to coat the salami without running off completely.
4. Coat and Bake
I brush the glaze generously all over the salami (or each slice, if using the coin method). Into the oven it goes for about 30–40 minutes, depending on thickness.
Halfway through, I baste the salami with any glaze that’s pooled on the tray. By the time it’s done, the outside should be beautifully caramelized and slightly crisp.
5. Rest and Slice (if needed)
If I baked it whole, I let the salami rest for a few minutes before slicing into rounds. If I pre-sliced it, it’s ready to go straight from the oven.
My Tips for the Best Baked Salami
- Don’t skip the glaze: The sugar + mustard combo gives it that irresistible sweet-savory crust.
- Line your tray: The sugar will caramelize and get sticky—foil makes cleanup easy.
- Play with spice: Add a dash of cayenne or hot sauce to the glaze if you like it with a kick.
- Make it ahead: You can glaze the salami and refrigerate it a few hours before baking.
- Serve with mustard: A little side of spicy or deli mustard adds a great flavor contrast.
How I Serve and Store It
I serve this baked kosher salami sliced on a platter with toothpicks, a little bowl of mustard, and maybe some pickles or rye crackers on the side. It’s great warm or at room temperature, so it works for buffets and potlucks too.
Leftovers (if there are any) go into an airtight container in the fridge for up to 3 days. I reheat slices in the toaster oven or skillet to bring back that crispy edge—or just snack on them cold.
FAQs From My Appetizer Table
Q: Can I use turkey salami or another kosher variety?
A: Yes! Just check the label to make sure it’s fully cooked, and adjust baking time as needed.
Q: Is this dish gluten-free?
A: It can be! Just check that your salami and mustard are gluten-free.
Q: Can I make this in advance?
A: Yes—assemble and glaze ahead of time, then bake right before serving for best texture.
Q: Can I freeze baked salami?
A: It’s not ideal. The texture softens after freezing, so it’s best enjoyed fresh.
Why This Recipe Belongs in Your Party Playbook
This Baked Kosher Salami has everything I want in an easy appetizer: bold flavor, crispy edges, and just the right touch of sweetness. It’s impressive enough for holiday dinners and simple enough for casual get-togethers. Plus, it’s so quick to prep that it barely feels like cooking.
If you’ve never tried baked salami before, this is your sign. One bite and you’ll see—it’s not just deli meat anymore.
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