These past holidays were the first holidays spent in our new home—and it was especially special since my brother and sister-in-law made the trek down from Ann Arbor for not one but BOTH big celebrations. I convinced my family that I would make legit meals if I could host a day for each holiday, and although they were hesitant, they obliged. And with that, I got to work creating a menu that would be suitable for my slighty food-snobbish family :
To kick off Thanksgiving at my house, I decided on some tasty little treats that mixed sage, soppressata, and mozzarella. Sage, being ever so wise—as well as delicious—turned a fairly simple appetizer into something a little bit more exciting and flavorful! And I must say, my dad, who’s afraid of anything that might resemble a tree or twig in his food (sorry, thyme and rosemary), gave this little app high marks!
- 1 package salami (any meat will work here, but I chose soppressata—similar to a salami but a little bit more flavorful!)
- 1 ball of mozzarella
- 4 Tablespoons butter
- 18-20 fresh sage leaves
- Baguette, sliced into thin pieces
- Preheat oven to 350 degrees F. Slice salami and mozzarella to fit baguette slices. Place one slice of mozzarella and one slice of salami on each baguette slice. Bake for about 20 minutes or until mozzarella is soft and baguette slices are crisp.
- Meanwhile, in a small saucepan, melt butter over medium heat. Add sage leaves and cook until butter begins to brown and sage leaves are crispy. Remove from heat.
- Top each baguette with a sage leave and drizzle with browned butter mixture.