Ingredients
1 kg whole salami
340 g jar apricot preserves
¼ tsp SIDS CRAZY SALT
55 g Dijon mustard
Directions
Slice salami about 4 mm thick, but not all the way through.
Leave it intact enough at the bottom so it will hold together.
Place salami, apricot preserves, SIDS CRAZY SALT and dijon mustard all in a large ziplock bag. Shake the bag so the marinade covers the entire salami. Leave overnight in the refrigerator.
Bake at 175°C for 30 - 40 minutes then place under the grill for a few minutes to toast the top of the salami.
Cut up salami and use toothpicks to serve.
Use extra marinade as a dipping sauce.
