By twissis on July 09, 2007
Photo by lazyme
Photo by lazyme
"This is my final offering from the *Great Lamb* cookbook of the Australian Women's Weekly cookbook series. I'm not even sure why it was there as it is unrelated to lamb in any way & I almost missed it in the very back of the cookbook. This sounds good to me & would be great w/breadsticks or whatever else our imagination brings to mind. *Enjoy*"
Serving Size: 1 (16 g)
Servings Per Recipe: 16
"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!"
"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!!"
"This is excellent! It really does taste like pizza :) I spread it on baguette and then warmed it. Thanks for sharing!"
"Being a pizza fanatic, I used sliced pepperoni, just cut up fine, instead of the salami, and oh, my! is this good! We spread it on hot toast, baked it on thick italian bread and we really loved this. Used recipe#14681 or recipe#159923 (can't remember which one). Thank you for the treat!"
"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!"
"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!"