Salumi Salad Nachos
The Super Bowl is just days away, and wherever your fan loyalties lie, we are all unified fans of the foods that show up at this mega sporting event. Luckily Kim’s brain child - ‘Salumi Salad’ - hit our shelves just in time to turn it into these fun ‘nachos’. Our Salumi Salad is an in-house production, and is a mix of our charcuterie, olives, roasted peppers, sundried tomatoes, and a little kick of spice. The Raschera melts beautifully and brings a nice little tang to the briny mix atop these crunchy, crisp crackers. While Super Bowl celebrations will come to an end Sunday night, our Salumi Salad will be around for you to enjoy all year. It makes a fantastic pizza, or fried up with potatoes for a hash, added to a grilled cheese or eggs for frittata. We hope you like it - it was not only a collaboration of charcuterie, but a collaboration of our team at the shop. Enjoy!
-Queen Christine
Salumi Salad Nachos
1 bag Mario Fongo Mini Lingue Italian crackers
1/3 pound Salumi Salad
¼ pound Raschera, grated
5 peppadews
5 Castelvetrano olives
5 yellow grape tomatoes
1 tablespoon capers
5 basil leaves, chopped
1 tablespoon mascarpone
2 tablespoons plain Greek yogurt
½ teaspoon lemon zest
fresh ground pepper
- To pit the Castelvetrano olives, place on a flat surface and crush with the flat part of your knife blade. The pit should separate from the meat easily.
- Rough chop the olives, peppadews, tomatoes and capers. Toss with a few drops of olive oil, and a couple turns of fresh ground pepper to taste, to make a ‘salsa’.
- In a small bowl, mix together the mascarpone, yogurt and lemon zest.
- Top each cracker with a small mound of the salumi salad, then sprinkle each with some of the cheese.
- Position a rack in your oven about Broil on high for just about 1 ½ to 2 minutes, keeping a close eye on it.
- Remove from oven, top with a little of the salsa, yogurt mix and basil.
Makes: 1 ½ dozen