Lemony Salami Bites
Author: Nicole
Ingredients
  • 8 ounces salami, thinly sliced (about ⅛" thick)
  • ½ cup Marcona almonds (see Notes)
  • Zest from one small lemon
  • Leaves from one small fresh rosemary sprig
  • Freshly ground black pepper
  • Flavorful extra-virgin olive oil
Instructions
  1. In a shallow bowl, layer salami with almonds.
  2. Finely grate lemon zest over and sprinkle with rosemary leaves.
  3. Top with a few grinds of pepper and drizzle generously with olive oil.
  4. If you have time, let the salami bites sit at room temperature for a few hours before serving.
  5. Refrigerate any leftovers and bring to room temperature prior to serving.
Notes
* Plain marcona almonds are fine but since I had rosemary marcona almonds on hand, I used them.
Recipe by Riegl Palate at https://www.rieglpalate.com/lemony-salami-bites/