This Salami and Cheese Puff Pastry appetizer brings together the best of flavors and textures and is one of my favorite hors d’oeuvres to bring to a party!
This recipe was inspired by a visit to a local restaurant called The Hobbit where I first discovered this delicious appetizer. The experience starts with drinks upstairs, a journey to the wine cellar for a bottle selection accompanied by delicious hor d’oeuvres, and ends with a pre fixe meal in the dining room. Guests are even invited to tour the kitchen and engage in conversations with the chefs. If you find yourself in Orange County, CA, The Hobbit is an absolute must-visit!
Why You’ll Love this Puff Pastry Recipe
Bursting with Flavor – This light and airy puff pastry appetizer offers a flakiness and buttery undertone. The sharpness and subtle spiciness of the country mustard adds a tangy kick, while the pepper jack cheese brings a tangy, slightly spicy note that perfectly complements the other ingredients. The rich and salty Genoa salami provides a savory and salty flavor that blends well with the overall combination. Together, these ingredients are packed with an explosion of taste that will leave your guests craving for more.
Easy Salami Appetizer – Made with store-bought puff pastry, these appetizers are incredibly easy to prepare and yield a sophisticated result. They boast a wonderful crispness, golden brown hue, and irresistible flavor that will vanish from the plate in no time.
Unique Presentation – This appetizer is served as a whole piece and then sliced into bite-sized triangles. It is an attractive centerpiece for any party and will leave your guests impressed.
Appetizer for a Crowd – Whether you’re hosting a party or tasked with bringing an appetizer for a large group, this dish is equally delicious to devour as it is visually appealing.
Salami and Cheese Puff Pastry Ingredients
With just 4 ingredients, if you don’t count the egg wash and flour, this recipe comes together quickly!
- Puff pastry dough – Puff pastry dough can be found in the frozen section of most grocery stores. Pepperidge Farm Puff Pastry dough is a common brand you’ll find and what I often use. They also have a few quick and easy tips for working with puff pastry.
- Genoa salami – Genoa salami offers a savory, salty, and slightly tangy flavor. Opt for thinly sliced, premium Genoa salami from a reputable deli, such as Boar’s Head. Avoid pre-packaged salami for the best flavor and quality.
- Pepper jack cheese – The cheese adds a zesty taste with a hint of heat from the spicy jalapeño peppers. If you can’t find shredded pepper jack cheese, order a block of pepper jack from the deli counter and shred at home. Personally, I prefer the higher quality from the deli and freshly grated cheese.
- Country Dijon mustard – The coarsely ground mustard seeds lend this appetizer a unique texture and pleasant crunch compared to a smoother Dijon mustard. I use Grey Poupon Country Mustard.
- Egg & water – Used to make an egg wash glaze to seal the edges and brush over the top of the puff pastry dough to create a rich, golden sheen when baked.
- Flour – Not an actual ingredient, but a helpful tool for rolling puff pastry sheets.
Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.
How to Make a Salami and Cheese Puff Pastry
Here are the basics to making this puff pastry sandwich appetizer.
- Roll the sheets – On a lightly floured surface, roll out the puff pastry sheets to be slightly larger than the sheet pan.
- Create the layers – Place one sheet of puff pastry on the pan, spread a thin layer of mustard, then arrange the Genoa salami in overlapping rows, sprinkle the pepper jack cheese on top and finally add the second puff pastry sheet to cover.
- Decorate the edges – The edges can be simply crimped with your fingers or decoratively fluted or pressed together with a fork.
- Bake – Bake until the pastry becomes golden brown and steaming hot.
Tips & Variations
Mix up the cheese – If pepper jack cheese isn’t to your taste, feel free to choose your preferred shredded cheese variety, such as Monterey Jack, Cheddar, Colby, Mozzarella, or a blend.
Substitute the salami variety – While I recommend Genoa salami for its flavor profile, you can also try using Sopressata, Cotto or hard salami for a different twist. For those seeking plant-based options, vegan salami is an alternative. Additionally, if you prefer a salami without pork, turkey or beef salami are great choices.
Go with another meat altogether – There are several other meats that would complement this hot appetizer, such as thinly sliced ham, pepperoni, Capocollo, Prosciutto, or even bacon or pancetta crumbles. Ensure that the chosen meat is sliced thinly for optimal taste and texture.
Puff pastry dough is best cold – Puff pastry dough works best when cold including colds hands, run your hands under cold water, if necessary.
Puff pastry cracks – If any cracks form, just rub with a little water and press to seal the dough together.
Storage & heat – This salami and cheese appetizer is best served hot, right out of the oven. However, you can store it in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to make them crispy again.
Salami and Cheese Puff Pastry Appetizer
This Salami and Cheese Puff Pastry appetizer brings together the best of flavors and textures and is one of my favorite hors d’oeuvres to bring to a party!
Ingredients
- 2 sheets frozen puff pastry, thawed
- 4 oz Country Dijon mustard
- ½ pound Genoa Salami, sliced paper-thin
- 1 pound Pepper Jack Cheese or 4 cups, shredded
- 1 egg
- 1 teaspoon water
Instructions
- Preheat oven to 400°F.
- Grease an 11" x 16" sheet pan or a similar size with cooking spray.
- Allow 2 sheets of puff pastry dough to thaw according to package instructions, bringing them to room temperature.
- On a lightly floured surface, roll out the puff pastry sheets to be slightly larger than the sheet pan.
- Place one sheet of puff pastry onto the greased sheet pan, allowing the excess dough to hang over the edges.
- Spread a thin layer of mustard over the entire bottom of the pastry dough.
- Arrange the Genoa salami in overlapping rows, covering the bottom of the pan completely.
- Evenly sprinkle the pepper jack cheese over the salami.
- Place the second sheet of pastry dough over the pan, allowing the excess dough to hang over the sides.
- Using your fingers, roll up and inward the two layers of excess dough along the edge of the pan.
- In a small bowl, create the egg wash by combining the egg and water together and whisk vigorously until well combined and very smooth.
- Seal the edges by pinching them together with egg wash. For a decorative touch, flute the edges or use the tines of a fork to press together.
- Lightly brush the remaining egg wash over the top layer of pastry dough, including the edges.
- Bake the pastry in the center of the oven for approximately 20 minutes, until it becomes puffy and golden brown.
- Once baked, cut the pastry with a large knife or pie cutter diagonally and in two opposite directions to create bite-sized triangle pieces.
Notes
A small amount of flour is needed to aid in rolling the puff pastry sheets.
I used a 11” x 16” half sheet pan but there is enough dough to use a slightly larger half sheet pan if that is what is on hand.
Apply a thin layer of mustard, adjusting the amount to suit your taste preferences. If using a larger sheet pan, you may need to increase the quantity accordingly.
Serve on a cutting board as a serving platter or in the sheet pan (it just won't be as fancy).
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 180Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 45mgSodium: 571mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 10g
This data was provided and calculated by Nutritionix.
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