Lemony Salami Bites
Ingredients
- 8 ounces salami thinly sliced (about 1/8" 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
- In a shallow bowl, layer salami with almonds.
- Finely grate lemon zest over and sprinkle with rosemary leaves.
- Top with a few grinds of pepper and drizzle generously with olive oil.
- If you have time, let the salami bites sit at room temperature for a few hours before serving.
- 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.
