I know what you’re thinking: Nuts and cured meat as a party snack? Groundbreaking. But this warm mix throws everyone’s favorite parts of any charcuterie plate into a hot pan together, where they mingle and become the very best versions of themselves. Rendering the salami makes each round slightly crispy but still tender, while the fat left over in the pan flavors buttery pecans and chewy, caramelly Medjool dates and draws out fresh rosemary’s fragrance. It’s salty, crunchy, sweet, and meaty—an ideal drinking snack straight from the pan (there’s nothing like a warm date) or made in advance and kept in an airtight container at room temperature until party o’clock.
Ingredients
6–8 servings
1
3–4
1½
10
Preparation
Step 1
Arrange one 6-oz. spicy salami log, sliced ¼" thick, in a single layer in a dry medium skillet. Set over medium heat and cook, undisturbed, until slightly crisped, about 3 minutes (the fat may smoke a little). Toss and cook 1 minute more. Transfer salami to a small bowl, leaving fat behind in pan.
Step 2
Add 3–4 sprigs rosemary to same pan and cook, tossing, until slightly crisped, about 1 minute. Transfer to bowl with salami, leaving fat behind in pan.
Step 3
Add 1½ cups raw pecans to pan, season with kosher salt, and cook, tossing often, until slightly darkened in color and fragrant, about 2 minutes. Return salami and rosemary to pan, add 10 Medjool dates, pitted, torn in half, and cook, tossing often, until dates are heated through, about 1 minute. Transfer to a shallow bowl and sprinkle with flaky sea salt.
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Reviews (3)
Back to TopI loved this. The crispy salami, the rosemary, the sea salt, the dates, the nuts. I used walnuts as I had them on hand but pecans would be incredibly bett I.
Julie
Indiana
11/19/2023
This is a sure-fire hit for cocktail parties.
Dawn
WA state
11/2/2023
Made these for an appetizer on Thanksgiving. Sliced the salami very thin and fried till crispy. Also made a second batch with a spicy turkey summer sausage. Both were delicious, and everyone loved the combination..Served with thinly sliced baguette, as well as some flatbread crackers. Made it again a few days later and added some thin strips of orange rind to the oil.
Sharon
Connecticut
1/2/2023
Has anyone tried to make a sheet pan version of this?
Anonymous
12/31/2022
I mean - nothing wrong with fried salami, nuts, dates, or rosemary. Not sure it combined into more than that really? Or how to eat it :) But, mm. Also if you're doubling it like I was I would heat the dates in a separate pan til hot then add - couldn't get them hot with all the rest of the stuff in the pan.
RH
NYC
12/24/2022
Wow?! I cannot believe how delicious this salami snack was and at two separate holiday parties, it was the most popular addition to our hors d'oeuvres area. We made DOUBLE the amount the second time and still, it was gone before anything else! Such a simple recipe, so there’s nothing to “change” here; served warm, it’s incredible with the crispy salami, gooey/firm dates and umami-tingling walnuts. BIG YUM!
Drew Curic
Chicago, IL
12/10/2022
I overcooked the salami but otherwise this was delicious!
Catherine
Sacramento, CA
11/25/2022