These low carb 4-ingredient salami Beaumont bakes are the kind of retro party snack that earns a permanent place in the family playbook: fast, salty, cheesy, and built for sharing. The combination is simple—salami, provolone, a touch of sauce, and seasoning—but once baked, it turns into crisp-edged, savory squares with plenty of melty appeal. It feels very much like a late-1970s neighborhood-party recipe, practical and crowd-pleasing, and it still works beautifully today for game days, casual gatherings, or an easy appetizer tray.
Serve these hot from the pan with a crisp green salad, marinated vegetables, or a platter of celery, cucumber, and olives to keep the spread in the same low carb spirit. They also pair well with sparkling water, light beer, or a dry red wine, and if you are putting out a larger appetizer table, they fit right in beside meatballs, deviled eggs, or roasted peppers.
Low Carb 4-Ingredient Salami Beaumont Bakes
Servings: 12 appetizer squares
Low carb salami Beaumont bakes with melted provolone pull
Low carb salami Beaumont bakes with melted provolone pull
Ingredients
8 ounces thinly sliced salami
8 slices provolone cheese, chopped or torn into pieces
1 cup low sugar marinara or pizza sauce
1 teaspoon dried Italian seasoning
Directions
- Preheat the oven to 400°F and lightly line a small rimmed baking pan or foil tray with parchment or nonstick foil for easier cleanup.
- Arrange the salami slices in an even layer across the tray, overlapping them slightly so they form a solid base.
- Spoon the marinara evenly over the salami, spreading it lightly so most of the surface is covered without making it too wet.
- Scatter the provolone over the top, then sprinkle with the Italian seasoning.
- Bake for 12 to 15 minutes, until the cheese is fully melted, bubbling, and browned in spots and the salami edges are crisp.
- Let the bake rest for 3 to 5 minutes, then cut into squares and serve warm.
Variations & Tips
Peppery Version: Add a pinch of crushed red pepper along with the Italian seasoning if you want a little heat. Because salami is already quite savory, a small amount goes a long way.
Cheese Swap: Mozzarella will give you a softer, stretchier melt, while provolone brings more sharpness and browns a bit better. A mix of the two also works nicely if that is what you have on hand.
Crisper Texture: For extra crisp edges, bake the salami base by itself for 3 to 4 minutes before adding the sauce and cheese. This helps render a little fat and keeps the finished squares from becoming too soft.
Make-Ahead Tip: You can assemble the tray a few hours ahead and refrigerate it, then bake just before serving. If it goes into the oven cold, add an extra minute or two to the baking time.
Serving Tip: Letting the bake rest briefly before cutting makes cleaner squares and helps the cheese set just enough to hold together on a platter.