Salami Cream Cheese Roll
Total Time
10 minutes
Prep Time
10 minutes
Rating
4.86 out of 5 stars
(21)
Ingredients
25 servings
- 250 g / 8 oz cream cheese (I use Philadelphia, 1 block)
- 180 g/ 6 oz sliced large salami (Note 1)
- 1/4 cup baby capers (, drained)
- 2 tbsp finely chopped parsley or basil (or other herb of choice, or omit)
- Crackers (, to serve (I use Jatz)
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Preparation
Step 1
Place the cold cream cheese on a large piece of cling wrap.
Step 2
Cover with another piece of cling wrap.
Step 3
Use a rolling pin to roll it into a rectangle about 32cm / 13" x 23 cm / 9". (Note 2)
Step 4
Peel off the cling wrap. Cover with salami, slightly overlapping.
Step 5
Cover salami with a new piece of cling wrap. Press down then turn over so the cream cheese side is up.
Step 6
Peel cling wrap off to expose cream cheese. Sprinkle with capers and parsley.
Step 7
Starting from the long edge, roll up, removing cling wrap as you go (see video below). Roll firmly to avoid air bubbles.
Step 8
Once rolled, wrap with the same cling wrap, twist the ends and refrigerate for 4 hours+.
Step 9
Unwrap from cling wrap. Slice into rounds. Serve with crackers.
Step 10
Save recipe for the next time?
