This Salami Cream Cheese Roll Up is a great inexpensive party food to make for a crowd! Quick to prepare, make ahead, easy to transport, no fiddly assembly. And you’ll love the clever, easy way this Salami Cream Cheese Roll Up is made!
“We almost went under when the beer taxes changed,” Bee Mead maker Anton Balog said. “I don’t want to dwell on those dark times. But we had to explore other options, and that’s when we started making sparkling Mead.”
Those words. Gosh, they hit home. They will be familiar words to any business owner. Have I ever told you how RecipeTin Eats was born? Well, I dedicated almost a year of my life creating an iPhone/iPad recipe organiser app called RecipeTin App (i.e. a digital recipe tin). It was my first venture doing my own thing.
It was a dismal failure, for numerous reasons. And the offshoot of that app was the creation of this blog, RecipeTin Eats. While no one wants to relish in failure, it’s only through mistakes that you can learn and succeed. And my failure was the catalyst for RecipeTin Eats.
So when Anton told me the story of Bee Mead, I truly understood. To my very core, it really struck a cord.
Meet the Balog family, makers of Bee Mead, Australia’s first sparkling mead! Located in Mittagong, just a couple of hours south of Sydney in the beautiful Southern Highlands region, this is a family business born from generations of wine making. The Balog Brothers, Anton and and Mark, have been mad fermentors all their life. “As a kid, I just wanted to ferment everything!” Anton said.
.
Have you ever tried Mead? It’s made from honey (and no, surprisingly, it’s not super sweet!). I only tried it for the first time in December when I met Anton at an event. It’s absolutely delightful. That’s the best word I can think of to capture the essence of Bee Mead to me. Delightful.
It’s like cider – but lighter, more refreshing. It’s like champagne, but with slightly more flavour. It’s sweet, but definitely not too sweet – this in particular surprised me. I’m actually not a fan of sweet wines, and Bee Mead is perfect for my taste. There are a variety of flavours – classic honey, Honey & Ginger, and Honey & Spice. The Honey & Spice one tastes like Christmas in a bottle – it made an appearance at our family Christmas lunch!
It’s beautifully refreshing and a wonderful new addition to my summer evenings (and afternoons!?). Can’t think of a better way to end the day.
Oh wait.
I can.
Add some crackers topped with slices of Salami Cream Cheese Roll Up!
I don’t know about you, but I’m always on the look out for great inexpensive party food ideas that are quick to make. I just don’t have the patience to make tons of fiddly hors d’oeuvre. I’m more about party food that can be made in vast quantities without assembling them one by one – like my Smoked Salmon Bites. (PS Remind me to tell you of the time my brother and I catered my mother’s Christmas party and he spent almost 12 hours making 120 mini quiches using ONE muffin tin – BA HA HA!!!)
So this Salami Cream Cheese Roll Up are for like minded people. I could describe how to make it, but it’s easier just to show you (there’s also a video below the recipe, you are permitted to watch it on the condition there is no mocking my Baby Hands!)
The added benefit of this Salami Cream Cheese Roll Up is that it can be made ahead, it’s easy to transport and doesn’t need reheating. You could serve it plain with toothpicks but I find that a little too creamy / rich for my taste, I prefer it with crackers.
The weekend is here!! How about spending your Saturday afternoon on the porch with an ice cold glass of Bee Mead and these Salami Cream Cheese Roll Ups?? Cheers! – Nagi xx
PS One last anecdote from my visit to the Bee Mead farm – Anton was showing me all the local produce they serve at their cellar door. Cheese, olives, crackers, and salami. The special thing about the salami is that the local who makes it labels every salami with the name of the pig it was made from…… ? Hmm……. ? So even though I actually created a few recipes made using Bee Mead, I thought sharing this Salami Cream Cheese Roll Up was perfect!❤️
PPS I kept the filling simple with just some capers for a pop of freshness (nice contrast to the oily salami and richness of cream cheese), but think of the possibilities! Tell me what you would make this with!
PPPS These were not made with Babe. These were made using salami from my local deli!?
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Salami Cream Cheese Roll
Ingredients
- 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)
Instructions
- Place the cold cream cheese on a large piece of cling wrap.
- Cover with another piece of cling wrap.
- Use a rolling pin to roll it into a rectangle about 32cm / 13" x 23 cm / 9". (Note 2)
- Peel off the cling wrap. Cover with salami, slightly overlapping.
- Cover salami with a new piece of cling wrap. Press down then turn over so the cream cheese side is up.
- Peel cling wrap off to expose cream cheese. Sprinkle with capers and parsley.
- Starting from the long edge, roll up, removing cling wrap as you go (see video below). Roll firmly to avoid air bubbles.
- Once rolled, wrap with the same cling wrap, twist the ends and refrigerate for 4 hours+.
- Unwrap from cling wrap. Slice into rounds. Serve with crackers.
Recipe Notes:
Nutrition
WATCH HOW TO MAKE IT
Salami Cream Cheese Roll Up recipe video. You are permitted to watch this on the condition that you do not mock my Baby Hands!!! (Seriously contemplated getting a hand model in for this) ?
LIFE OF DOZER
I like to end my days with Bee Mead and Salami Roll Ups. Dozer prefer this. (Seriously. He’d take sand throwing over a steak any day. Weird dog.)
Today’s post is brought to you by the Balog Family, makers of Bee Mead, Australia’s first sparkling mead. Their cellar door is open to the public for tastings and meals. Visit them to say g’day, lovely way to spend a weekend!
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Alex says
Thank you for sharing this! I’m thinking about making this for a party. How long can these keep w/out refrigeration?
Mari says
These are always a hit!
How far ahead could they be made 1. To roll up stage 2 to ready cut up stage?
Thank you so much
Joanne says
Hi Nagi,
My sister in law got me onto your site about a week ago and since then I have tried quite a few of your recipes, they have been a favorite with my husband as well.
I don’t like jalopenos and my husband isn’t a huge fan of capers, what else could we use?
Love your site, am going to try and make one of your meatball recipes.
Cheers
Grace says
Do you like green olives with pimento that’s what I use.
Joanne says
Thank you Grace, I hadn’t thought of that.
Helen Nelson says
Triple yum. Thanks heaps.
Nagi says
I’m so glad you enjoyed this Helen! Thanks for letting me know – N x
David Daniel says
Nagi, I was online searching for a way (hopefully) to buy salami roll ups. I have arthritis in my hands and it is really difficult and time consuming making individual rolls. Thankfully, I came across your site. I am so happy. Never even thought of this idea but am so glad you did and thank you for posting! Now I and others can enjoy our roll ups without all the pain and hassle. I have to have these for holiday parties!
Nagi says
That’s terrific to hear David! I’m so pleased to hear that. N xx
Stephanie says
We use chives. It has been a staple on our snack table for years. We also use individual slices of salami and a thin layer of cream cheese and chives and make “salami roll-ups”
I have a friend who uses olives in hers.
I am excited to try it with the capers.
Nagi says
Individual roll ups! I love that idea!
Amy says
Deathly allergic to capers, could jalapeno and cilantro work?
Nagi says
Absolutely! 🙂
Roe says
Could you use parchment paper instead of cling?
Nagi says
Hi Roe – pretty sure the cream cheese will be fine (probably better because it’s non stick) but I just wonder if it’s harder to roll up??
Karenina says
How about wax paper? 😊
Nagi says
Perfect! 🙂 N x
Debra says
Nagi, this looks fantastic! I cannot wait to try it as I was looking for something to bring to a large gathering that did not require a lot of fuss and expense here in the States and this seems to fit the bill perfectly. Oh, and no worries about needing a hand model, I watched the video before reading the captions and didn’t notice a thing other than it rates totally professional. I am so glad I happened to stumble across your blog, cannot wait to explore some more of your other creations…You Rock!
Nagi says
Ha ha ha! Thanks Debra, glad to hear my Baby Hands weren’t off-putting! 🙂 N xx
Lisa Kelly says
This looks absolutely delish and I think since I’m obsessed with jalopenos (eat them daily) I’ll substitute the capers. I can’t wait to make these on the weekend.
Now for the Mead….I’m a dedicated champagne drinker and unashamedly quite famous for it. I don’t drink a super sweet bubbles or a super dry one, just somewhere in the middle. So if I was to try this Bee Mead which would you suggest??? I feel sure since we aren’t too far away from Mittagong here in Canberra that I will be able to source it locally. You’ve talked it up good and proper so I need to try it hahaha
PS. I’ve been sharing a huge list of my faves of your recipes (and you totally know there are loads) with all of my friends and I’ve been converting alot of them to my Nagi Love!!!!! My husband teases me about my Nagi crush but what can I say, your food and your fun stories and your adorable Dozer and how your recipes have made my life easier…..it’s impossible not to adore you!!!!
Nagi says
Lisa, you’re the SWEETEST!!! Oh – and I have your message in my inbox to reply to when I get back to Sydney! 🙂 OK so it’s really wrong to say this in a post I did especially for the wonderful Balog Family but I’m a champers gal too (and famous for it too! 😉 ). And I’m the same as you – not sweet and not too dry. For me, Chandon is a good balance (it’s not my “go to” but I figure it’s one that loads of people know and can use as a benchmark when they read this!). Bee Mead sits a bit towards the sweet side of Chandon and it has a bit more flavour. It’s not as sweet as sweeter champagnes like sweet prossecos which I am not really a fan of. Not that I’m a champers expert by any means, I just know what I like! And I know I like Bee Mead! PS Back in Sydney this weekend and catching up with friends, I’m making this with jalapeños too! N xx
Lisa Kelly says
I just told my husband we are buying Bee Mead this weekend because Nagi said so hahahaha. He said what if I don’t want to and I said……”husband, Nagi said so!!!!” He said “yeah fair enough” hahahahaha.
Please write more about your adventures while you’ve been away. Your humorous musings and exciting life make us all smile!!!
Caroline says
We spent our Christmas on the South Coast with our extended family, as we always do, at a place near Shoalhaven. We visted as many vineyards as we could (it’s tradition!) but we’ve never been there! (I don’t think?) It sounds delightful, I have bookmarked this for our next trip!
Nagi says
You must you must! 🙂 Plus you can try the ciders and wines and they have this amazing pizza oven which I am dying to try next time I am down there!!! 🙂 N xx