As a teenager I often visited my friend Leslie at her family’s cottage (summer home?) north of Toronto. Her mother always had an endless supply of snacks for all who wished to graze their way through a lazy afternoon. Closer to dinner came the baked versht. I remember it as a staple. Fanned out with deep scores and slathered with mustard, the versht was covered with tinfoil and cooked to crispy perfection. I’m not a salami eater yet I could never get enough …
My father loved versht; no family barbecue was complete without him grilling slices of salami, which we then dipped in a variety of mustards or barbecue sauce. My husband tends to do the same: he slices it up, watches as it gently chars, then we dip this delicacy in spicy mustard.
Recently I mentioned that I was making beef ribs and needed the grill for three hours so there wouldn’t be any room for salami. When I said I’d be baking it in the oven instead of putting it on the ‘Q’, my husband immediately said, “ah, versht a la Leslie’s cottage!” Good memory Hon! (It’s been years …)
There are loads of variations for this recipe — if you can call it that! Some with apricot jam or honey, dijon or spicy mustard, but I like the simple approach: Honeycup Mustard on Hebrew National Salami —
doesn’t get much easier than that!
BAKED SALAMI / BAKED VERSHT
I Large Salami, Costco sells one weighing 2 lbs — great for a crowd!
½-¾ jar Honeycup Mustard
Heat the oven to 400 degrees.
Loosely seal the tin foil at the top and bake for 1 hour.
Bake until well browned. The result will be crispy on the outside but still tender inside.