Pomegranate BBQ Hasselback Salami

Molly Hagler Molly Hagler
5.0 (1 reviews)

Such an easy appetizer or main dish that is bright and flavorful! Use it for Rosh Hashanah or anytime during the year!

45m 8
Easy Gluten Free Meat

Directions

  1. Preheat the oven to 400 degrees Fahrenheit.

  2. Mix together BBQ sauce and three tablespoons of the pomegranate molasses. Hasselback-cut the salami by cutting the salami in 1/8-inch slices only cut about 3/4 of the way through. You can place chopsticks or skewers on the sides of the salami to prevent your knife from going all the way through.

  3. Place the salami on a small baking sheet. Brush sauce onto the salami, making sure to get between all the slices. Place in the oven at 400 degrees for 40 minutes. About halfway through, remove and brush again with the BBQ sauce mixture.

  4. After 40 minutes, remove from oven. Brush with remaining one tablespoon of pomegranate molasses.

  5. Just prior to serving, sprinkle on pomegranate arils and fresh parsley.

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1 Comment

Gittel •

Hi. Does this taste good reheated?

Chana Fox Kosher.com Team •
Reply to Gittel

Hi Gittel,
Yes! Just make sure to sprinkle the pomegranate arils and parsley right before serving. Sounds delicious!

-Chana Tzirel from Kosher.com