Who wouldn’t want to wow their guests with a favorite appetizer from a favorite local restaurant? Chef Brantley has let the cat out of the bag and shared the recipe for their Baked Salami Chips with Bread & Butter Texas Jalapeño Dip with us and we are passing it along to you. This dish makes my "must order list" for every trip to 259 Brantley’s Bistro, here on the Hill Country Mile!
This recipe makes 24 servings!
1 12-oz. jar bread and butter jalapeños (see Note)
1½ lb. cream cheese, softened
1lb hard salami, thinly sliced
DIP- Drain off excess juice from the jalapeños and then roughly chop them in a food processor or by hand.
In a stand mixer fitted with a paddle attachment, beat cream cheese until smooth, occasionally stopping to scrape bottom and sides of mixer. Add the drained and chopped jalapeños to the cream cheese and mix thoroughly.
CHIPS- Heat oven to 350 degrees. Arrange salami slices in a single layer on a parchment-lined baking sheet and bake for 15 minutes, turning slices over halfway through baking.
Transfer chips to a baker’s rack or paper towels. Allow to completely cool before serving.
Chips will stay crisp for one day in a sealed zip-close bag. Leftover dip may be covered and stored in the refrigerator for up to a week.
Note: Chef Brantley uses Pepper Works brand “Candy Krisp Jalapeños,” which are available at H-E-B grocery stores or online at texasfood.com. The jar features an endearing illustration of a rattlesnake about to strike and the slogan, “Nice Bite.”
Per serving: 180 calories (81.1 percent calories from fat), 16 g fat, 50 mg cholesterol, 640 mg sodium, 2 g carbohydrates, 0 g dietary fiber, 1 g sugars, 6 g protein.
Chef Joseph Brantley is a young, rising star in the Hill Country culinary world. A Hill Country native, Chef Brantley crafts stunning dishes in a rustic style using fresh, local ingredients including tasty soups and decadent desserts made from scratch.