8 Reviews

I made this because it sounded a little different from most recipes I make. Once I made it I still wasn't sure what to do with it. I decided to spread it on Italian bread and broil it to go with the antipasto salad I was having for dinner. WOW! It was so good I didn't eat anything else--I'm saving the salad for another night. I think this would be good with a number of different things. This is what comes to mind: broiled on baguette slices as an appetizer, stirred into scrambled eggs, melted over Italian green beans or grilled chicken (or lamb), used as a bread spread when making meatball hoagies, added to hot pasta with veggies, etc. I also think it would be great with mozzarella and/or parmesan cheese added. Next time I make it I will use the food processor to chop the salami finer to make it easier to spread. Thanks for a wonderful recipe twissis!

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MamaJ July 26, 2007

Loved this unique, delicious butter! Instead of using all salami, I used half salami and half pepperoni. Also, I added 1 TBSP. chopped fresh basil along with the fresh oregano. I put this on French bread slices and topped them with Parmesan cheese. I stuck them under the broiler...yummy! Thank you for sharing this wonderful recipe! **Made for Culinary Quest - Suitcase Gourmets**

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Bayhill September 22, 2014

Yum! I made this with turkey pepperoni in place of the salami, and I added about a tablespoon of chopped fresh basil as well. I went cross-cultural and served this with KateL's Columbian Gone in a Flash Potato and Cheese Bread for ABM. This went over quite well with my coworkers. I think this would be awesome on some hot cooked noodles as a side dish, or maybe mixed into mac and cheese, perhaps? Definitely a keeper, thanks for posting! Made for Culinary Quest I

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Muffin Goddess August 29, 2014

Oh yum! I made this with pepperoni instead of salami and had to use dried oregano. This was so easy to make and so darned tasty. I had some on crackers, warmed baguette slices and in a baked potato. Yummy on everything. Thanks twissis for a great new keeper. Congrats on your Week 12 Football win!!

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lazyme December 03, 2010

This is excellent! It really does taste like pizza :) I spread it on baguette and then warmed it. Thanks for sharing!

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Starrynews May 23, 2009

LOVE it! Great flavours. The only thing I did different was not add in the salami, everything else went into the food processor until well blended and then I wrapped it in foil and froze it. I even doubled the amount. And when slicing from frozen, I just ran the knife through under hot water and the rest went back into the freezer tightly re-wrapped. We have tried it with plain warm baguette and we loved it as it is but I can see endless possibilities- roast chicken to stuff under the skin, baked chicken, chicken kiev, lamb chops, toss it in warm pasta, grilled meat/steak/chicken/fish/shrimp/lobster/veggies or even grilled burger, jacket potatoes, steamed mussels/clams...... Thank you, twissis, for sharing this wonderful recipe, definitely a keeper! For sure!

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Aaliyah's&Aaron'sMum March 20, 2008

Instead of adding the salami to the butter (I thought it may be too chunky) I used all the other ingredients, spread the butter on lovely fresh bread and used sliced salami to make a sandwich - absolutely divine, I am going to keep this butter in the freezer for further delicious sandwiches! Thank you!

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English_Rose September 29, 2007
Pizza Butter