Spring may still be a long ways off. I feel like I haven’t seen the sun in weeks and the weather forecasters are using the words “grey” and “cold” far too often these days.
But the shining spot this month has been, far and away, good ole’ March Madness.
College basketball is a bit of a religion in my family. I’m the first girl out of several male relatives to graduate from Marquette University and hold that honor proudly.
Basketball games turn into family reunions as about half of my extended family have season tickets and congregate before, during, and after the action on the court.
With the Sweet Sixteen decided, the excitement is ramping up even more and my blood pressure will be elevated for the next several days!
Get togethers and parties are a given as we get closer and closer to the Final Four.
,a great local artisan meat producer, contacted several local Milwaukee bloggers to try their line of hand crafted salamis and develop recipes to highlight their awesome flavors.
Local rocks. Just sayin’.
I chose the RauchZwiebel salami
which has a wonderful onion and sea salt flavor and is made with locally sourced Hereford pork from southern Wisconsin. It pairs great with hearty flavors like mustard, dark beer, fennel, and apples.
Given the basketball frenzy building in my family and social circles, it seemed only natural to come up with two easy “snackatizers” (as I like to call them) that would be a hit at any basketball gathering.
The outcome was pretty dang good (whether you’re a basketball fan or not!).
If you’d like to check out what other local Wisconsin bloggers came up with, check out the links below:
A play on the classic, retro appetizer "$hit on a Shingle"
- 1 tbsp. butter
- 1 medium onion, thinly sliced
- 1/2 tsp. caraway seeds
- 1 tsp. brown mustard
- 20-25 pumpernickel bread squares
- 7oz Bolzano RauchZwiebel salami, thinly sliced (roughly 20-25 slices)
- 1 1/4 c. shredded Swiss cheese
- Preheat oven to 400°
- Melt butter in a skillet over medium-low heat. Add the onions and caraway seeds and saute until golden brown and caramelized, 20-25 minutes.
- Transfer the onions to a bowl and stir in the brown mustard.
- Arrange the pumpernickel squares on a baking sheet. Top each square with a slice of salami, small spoonful of onions, and cheese.
- Bake for 5-7 minutes until cheese has melted and is bubbly. Serve warm.
Salami Pizza with Fennel, Onions, and Apples
- 1 pkg. refrigerated pizza dough
- 1 tbsp. + 2 tsp. olive oil
- 2 tsp. whole grain mustard
- 1/2 medium onion, thinly sliced
- 1 c. thinly sliced fennel
- 2 oz. Bolzano RauchZwiebel salami, thinly sliced
- 1 medium granny smith apple, sliced into matchsticks
- 4 oz. butterkase cheese, shredded (could substitute Swiss cheese)
- Preheat oven to 400°.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and fennel. Saute for 5-7 minutes until softened. Set aside.
- Mix 2 tsp. olive oil and mustard in a small bowl.
- Roll out pizza dough into a rough rectangle shape. Line a baking sheet with parchment paper and coat with the paper with nonstick cooking spray. Place the dough on the parchment paper and prick the dough with a fork. Brush on the oil/mustard mixture. Bake for 10 minutes.
- Remove crust from the oven and top with the salami slices, onions and fennel, apples, and shredded cheese.
- Continue baking for 5-10 minutes or until cheese is bubbly and crust is golden brown.
- Cut pizza into squares and serve warm.
Disclaimer: I was provided salami free of charge from Bolzano in exchange for recipe development however, all thoughts and opinions are my own.