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Salumi and Asiago Crisps

The bitterness in hoppy beers can cut through snacks with prominent fat and saltiness to release more flavor. An excellent choice: Victory HopDevil India Pale Ale (Downington, Pa.), with plenty of American-grown hops and a malt sweetness that plays nicely with the Asiago.
Ultra-thin salami is the key to getting these salty snacks to crisp up in the oven. Ask your local deli to do the slicing for you.
Print Recipe

Ingredients
  

  • ¼ pound Italian dry salami very thinly sliced
  • ½ pound Asiago cheese coarsely shredded
  • Pinch of turmeric

Instructions
 

  • THE SALAMI CRISPS: Heat the oven to 350°F. Line a large baking sheet with parchment paper. Arrange half of the salami slices in a single layer on the prepared baking sheet. Place another sheet of parchment on top of the salami slices. Arrange the remaining slices on top in a single layer and cover with another sheet of parchment.
  • Bake for 20 minutes, or until slices are sizzling and most of the fat has been rendered. Transfer the salami slices to paper towels and blot the tops. Transfer the slices to a serving plate to cool and crisp up.
  • THE ASIAGO CRISPS: In a medium bowl, toss the shredded Asiago with the turmeric. Heat a large nonstick skillet over medium heat. Drop 5 firmly packed teaspoons of cheese into the pan, about an inch apart. Cook for about 1 minute, or until the cheese is lacy and slightly set. Use a thin, flexible spatula to loosen and flip the cheese rounds; cook 1 minute longer, until crisp and golden. Transfer the crisps to paper towels to drain, then transfer to a serving plate to cool and crisp up. Wipe out the skillet and repeat with the remaining cheese.