Salami Crisp Chip with Lightly Sweetened Sautéed Squash
8 paper thin slices Genoa salami
1 yellow squash, small dice
1 zucchini, small dice
1 tablespoon local honey
1 teaspoon butter
Salt and pepper to taste
Preheat oven to 400oF. Arrange salami slices on baking sheet lined with parchment paper. Bake until edges curl, 10 to 12 minutes. Transfer to rack to cool.
In a sauté pan, melt butter and add the squash and zucchini, and cook for about 2-3 minutes, or until squash and zucchini soften. Add the local honey, season with salt and pepper, and mix together. Pour into a bowl and surround with the salami crisp to serve as a "chip" for dipping.