- Pint of small tomatoes (heirloom and local, if possible!), rough sliced
- Small wedge of smoked blue cheese
- 1 shallot, thinly sliced
- Loaf of ciabatta or other crusty bread
- 2 cloves of garlic, thinly sliced
- 1 Oui Charcuterie sweet or hot salami, rough sliced
- 3 tablespoons pepper vinegar
- 1/4 cup flat leaf parsley, chopped
- 3 sage leafs
- Salt, to taste
- Olive oil
- In a pan heat a little olive oil. Let it get hot and add the salami slices. Allow it to render on low to medium heat.
- Toss the tomatoes with the shallots, parsley, a little salt, and about a tablespoon of olive oil.
- Add thinly sliced garlic to the pan with the salami just before removing from heat. Remove from heat and add pepper vinegar to the pan.
- Add contents of pan to the tomato mixture, including some of the fat from the pan.
- Serve with wedge of smoked blue cheese and some good bread!
From Oui Charcuterie at B4 & After Farms: Woodbridge; (203) 901-3099
Related Stories & Recipes
Join Chef Plum on the road, as he visits Oui Charcuterie in Woodbridge, Connecticut, along with CT Style co-host Ryan Kristafer to learn all about how they make their incredible, traditional salamis. ...