Baked Salami w/ Mustard Fruit Glaze

• 1 Busseto Gourmet Chub Italian Dry Salami - Any style

Basting Sauce / Dipping Sauce

• 4 T Fruit Preserves (peach, apricot or cherry)
• 1 T Dry Mustard
• 2 T Honey mustard
• 2 T Dijon or other spicy mustard
• 2 T Olive oil (optional)

Score salami, end to end, in several places to allow fat to drain while cooking. Place in shallow baking dish, cover with half of the sauce. Bake at 350 for 25 to 35 minutes, basting throughout.

To Serve, slice into bite-sized pieces and serve with dipping sauce.

Lorenzo's Antipasto Salad

• ½ cup Busseto sliced Salami
• ½ cup pepperoni, cubed
• ¾ cup Italian salad dressing
• 6 cups lettuce, torn
• 8 leaves romain lettuce, torn
• 3 tomatoes, cut into wedges
• 1 sliced cucumber
• 1 sliced carrot
• 3 oz Feta cheese, crumbled
• 4 oz Mozzarella cheese, shredded

In a large bowl, mix all ingredients together except Italian salad dressing. Pour dressing over salad just before serving.





Antipasto Pasta Salad

• 1 package (16 oz) bow tie pasta
• ¼ lb Busseto Salami, diced
• 1 small green pepper, cut into 1½ inch strips
• 1 jar (7 oz) roasted red bell pepper, drained and cut into ¼ inch strips
• 1 can (6 oz) pitted large ripe olives, drained
• ½ cup freshly shredded parmesan
• 2 Tbsp. chopped sun-dried tomatoes in oil, drained
• ½ Italian dressing

Cook and drain pasta as directed on package. Rinse with cold water; drain. In a large bowl place pasta and remaining ingredients, add dressing and toss gently.

Bow-Tie Pasta

• 3 cups uncooked bow-tie pasta
• ¼ cup red wine vinegar
• 1 T finely chopped fresh basil leaves
• 1 T capers
• 2 T olive oil
• ¼ T garlic powder
• ½ cup cubed mozzarella cheese
• ½ cup chopped drained pepperoncini peppers
• ¼ cup sliced Busseto Salami
• 1 medium red bell pepper, cut into strips
• 1 package (9 oz) frozen artichoke hearts, thawed

Cook and drain pasta as directed on package. Rinse with cold water: drain. Mix vinegar, basil, capers, oil and garlic powder. In a large glass bowl, toss pasta, vinegar mixture and remaining ingredients. Cover and refrigerate at least one hour to blend flavors.

Avacado-Salami Wrap w/ Balsamic Basil Sauce Balsamic Basil Sauce:

• 3 T dark, spicy mustard
• 1 packed T Fresh basil leaves, chopped
• 2 T balsamic vinegar or to taste
• 4 T mayonnaise

Wrap:

• ½ medium red onion,thinly sliced
• 2 firm ripe avocados, cut into 1 inch wedges
• 2 to 3 Tbsp. cider or wine vinegar
• Salt and pepper to taste
• 4 large Flour or gluten free corn tortillas
• 12 fresh basil leaves, torn
• 4 handfuls baby greens (roughly 4 oz)
• 6 oz. sliced Busseto Salami, cut into thin strips

Sauce: Blend together mustard, basil, vinegar and mayonnaise. If not using right away, cover and refrigerate.

Wraps: Sprinkle the onion and avocado with a little of the vinegar and season with salt and pepper. Spread a generous tablespoon of sauce over each tortilla. Scatter half of the onion slices over the sauce. Divide the greens and basil between the tortillas, leaving a 1 1/2 inch border. Scatter with the remaining onions, avacado wedges and salami strips. Fold in sides of tortilla and roll.





Grandpa's Hero Sandwich

• 1 round focaccia bread
• ¼ cup Italian dressing
• 4 to 5 lettuce leaves
• ¼ pound sliced provolone cheese
• ¼ pound sliced Busseto Dry Coppa
• ¼ pound sliced Busseto Salami
• 8 pepperoncini peppers, drained and cut lengthwise

Cut bread in half. Drizzle dressing evenly over cut side of bread. Layer lettuce, cheese, dry coppa, salami and peppers on bottom half bread. Top with other half. Secure loaf with toothpicks or small skewers. Cut into 6 wedges.

Main Course