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
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
1. 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.
2. Arrange the salami slices in an even layer across the tray, overlapping them slightly so they form a solid base.
3. Spoon the marinara evenly over the salami, spreading it lightly so most of the surface is covered without making it too wet.
4. Scatter the provolone over the top, then sprinkle with the Italian seasoning.
5. Bake for 12 to 15 minutes, until the cheese is fully melted, bubbling, and browned in spots and the salami edges are crisp.
6. 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.