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 Information:
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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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!
Ha ha ha! Thanks Debra, glad to hear my Baby Hands weren’t off-putting! 🙂 N xx
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!!!!
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
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!!!
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!
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
Mmmm…. sounds deluxe. I love salami, I love cream cheese. Think I’m going to make this for lunch!!!
Oooh! What a LUNCH! 🙂 N xx
Hi Nagi, having lived in Robertson for 20 years and during the making of Babe and seeing a doco on the movie, Babe never got close to a butcher let alone a barbecue spit or fry pan after the movie was done. Was also thinking that if you find it hard to roll the salami with the cling wrap only, try using a sushi rolling matt under the cling wrap. I haven’t tried this recipe or used the matt so it’ a suggestion. Also other additives; marinated capsicums (plain or roasted), cornichons finely sliced or chopped ( already mentioned), marinated eggplant, marinated semi dried tomatoes (however they come) and pestos, there are a few bottled varieties on the market. When using an ingredient for the filling (as above) you have to consider its compatibility in taste with the salami. Also if using marinated ingredients drain as much fluid out as it will tend to make the roll soggy. Have made your Chinese Satay Chicken Stir Fry and it was delicious. I added a little more peanut butter, crunchy, as i didn’t have smooth. One thing i might add is, DO RINSE WELL the chicken if you are using the bi carb soda. If you don’t the end product is terrible. I know from last night’s (2nd ) effort. I’m glad my son will eat anything, well almost. I also passed your site onto my sister and she thinks it’s great. Thanks for the effort you put in and also your mum. Regards Frank
OMG! Sushi mat – that’s GENIUS!!! 🙂 I adore all your additive ideas – especially pesto! How do you think is best to spread it??? Actually, could probably use a knife and spread it straight onto the cream cheese!! I’m so glad you enjoyed the Satay Chicken Stir Fry, I will add the rinsing well point in BOLD to make sure people don’t miss it! N xx
Oh Nagi!!!
Another awesome blog,always wonderfully entertaining and such
a delight to read…………….x
Ohhh thank you so much Maddy! It always means so much to me to know people enjoy my stories especially special ones like this 🙂 It was such a delight to meet the family and hear their story, I loved sharing it! N x
The recipe looks amazing, can’t wait to try it. I had to watch the video after your comment about your hands, I have the same hands, crazy dimples where there should be knuckles, I always say I have the hands of a 5 year old. On the plus side my hands will never giveaway my age ? Don’t apologize for them, they’re all yours and you should be proud.
OMG Stacey you made my day! ? N xx
Hi Nagi, Thank you for sharing your story how Recipe Tin Eats was created. It’s very rewarding hearing how from a failure experience, you created this magical place for us to see your recipes and read your wonderful stories. I’m at the moment where no matter what I do, I don’t see the result that I want but I keep fighting, but you made have hope to keep trying.
The beer is my kind of beer because I love sweet drinks, wines and with a sweet beer I can get hook up really easy. Thank you!!
I almost forgot to tell you that I love the salami cream cheese roll ups:)
Thanks Carlos! No one ever likes to talk about their failures but hey! What’s the saying – every cloud has a silver lining? 🙂 Hope you had a wonderful weekend! N xx
Nagi, I’ve been following your blog for a long time and I don’t comment often (though I know I should because my family loves the food I make using your recipes!!). I just wanted to say that I actually find it really off putting when the blogger has clearly been paid for by a company to say nice things about their products. But this is a pleasure to read. I really enjoyed the mango one too. Keep up the fantastic work! 🙂
Hi Leigh, wow, what a compliment, thank you! I do put a lot of thought and effort into posts I do for clients, I really enjoy bringing personal stories like this to my readers. I enjoyed visiting the farm – I left home at 4am in the morning, I’m MAD – and meeting the team, seeing first hand how it’s made. It makes it easy to write about Bee Mead and the family too! Thank you for your kind words Leigh! N xx
I LOVE salami and I never thought to use it for a finger food! What a fantastic idea, and I agree that using the glad wrap is very clever. I remember seeing your post about this drink a few weeks ago on Instagram, it sounds “delightful”!!
Ba ha ha! It IS delightful! It’s so refreshing, unlike other Mead brands sold here which are more like port 🙂 I love salami in all forms, I have an Italian pasta salad to share soon which uses salami too! See, I opened Pandoras box with this post….
BeeMade, never HEARD of IT.BUT NAME BALOG YES, MY MUM OLDER SISTER MARRIED NAME WAS BALOG. NO, THERE IS NO CONECTION, SURE. As for receipt is that one of FAT ONE,ha, haaa!. Tell YOU when is Made. PS Animals Are just briliant! THE ENERGY I WONT HALF OF IT. Regards, Vera
That’s SO COOL to know Vera!!! Who knows, maybe you are related way back! N xx
I really can’t show hubby this. I’m sorry! But I think if he saw the photo he’d gobble up the screen. Salami!!!!! You are showing us salami! That is such a huge weakness. If I’m feeling a bit mean, heh, heh, heh, I just may show him. Regardless I’m pinning!! Have a happy weekend. And you are truly cruel. I can see how miserable Dozer is. He is pining away for you. Poor puppy!!
Where’s the loyalty, hey?? Not a single sign of mourning apparently!! PS I’m same as your hubs. Salami is a huge weakness of mine! It’s a treat in my world – because I literally CANNOT STOP once I start!
Such a chatty post today!!Thought I was the only person that used extra P.S.’s!?!!Like the classic treat and the Mead sounds awesome!!Want now!Love to spice everything up,so would absolutely add some chopped jalapeño or even peperoncinis,(totally spelled wrong I think).Sand throwing is a good time!!Got tons here in AZ.Can pretend my pool is the ocean?!BAHAHA!HUGS!
Oh gosh, don’t get me started with my PS’s!!!! I am an overzealous user of them 🙂 PS Dozer would happily do a giant belly flop into your pool if you throw a toy in for him. I only fear his fur will clog up your filter and also the amount of water that he takes OUT of the pool (his fur is like one giant mop) is scary, you seriously might have to top up your pool!! 🙂
One of the first foods I learned to make was an appetizer sorta like this. Individual salami slices rolled up with cream cheese in the middle. Sometimes we’d put a small pickle spear in there, too. My family had those often for holidays. This is like a grown-up more efficient version. I can’t wait to make these soon.
I wish we could get Bee Mead here in the States. It sounds wonderful.
One question – how do those crackers have such dark brown spots? Is that an Australian thing? Or are those gourmet crackers? They look fabulous.
When I read your comment I went scrolling back up to look at the crackers, thinking did I miss something? Nope! As one who lives in Australia I can tell you without a shadow of a doubt that these are regular, non fancy crackers! They look like a brand called Jatz, but I’m not positive. Similar to Ritz crackers, just extra cooked! LOL! 😉
PS I live in a rainforest mountain area but now I want to live by the beach with Dozer! It looks beautiful!
Mountain is beautiful!! Australian landscape generally is so beautiful everywhere!!! N xx PS Dozer wouldn’t care if I lived in a shoebox as long as I take him out for a play each day! N x
Hi Kelly! They are Jatz crackers, you don’t have them over there??? I swear I thought you did! Hang on – checking… OK checked 🙂 These are just another brand of Ritz crackers here in Aus (we have Ritz as well). They taste almost the same – a little crisper. I actually prefer Ritz usually. N x
Great idea for serving guests… that’s assuming there is any left when they get here.. ;o)
I wanna throw sand with Dozer….
He would be your BEST FRIEND forever….and he would never stop bugging you!
darn thing won’t allow me to give all 5 stars… :o(
Having probs with this recipe card, may have to change it over soon 🙁
Hi! I was wondering, could the capers be substituted for chopped olives?
Absolutely! I even updated the recipe to add this as a suggestion! 🙂
Thank you! I can’t wait to try this!!!!
No. Absolutely not. That violates numerous laws.
Unless you share with me.
😀
Actually, when I first saw the picture, I immediately thought of chopped olives. Or that spread used on muffaletta sandwiches. Or minced roasted red peppers. Or minced artichoke hearts. Yikes, I’m hungry.
Ba ha ha!!! TOO FUNNY! Oooh yes to artichokes and peppers, didn’t think of that. YUM!
I LOVE the sound of Bee Mead, I could almost feel the bubbles in my mouth as you described it! I’m a tad far away though, wintery southwestern Ontario, Canada, but I have been to Oz before and loved all the wonderful food and drink! The salami roll ups sound great – might have to have friends over just to try – just because sharing is fun!
As for the caper substitution – how about cornichons or garlic dill pickles? yummy!
I said the same to the reader below – ha ha ha!!! I also thought olives might be nice?
Brilliant idea and way use the cream cheese! Love this. 🙂
P. S. Now I have that song in my head from the video…
Tell me about it! isn’t it the worst when editing a video?? Totally gets stuck in my head!!!
This is a nice idea and I know will be good too. I spread cream cheese even the jalapeno flavored one too, on
salami or soppressata (sp?) slices add a pepperoncini (sp?) roll up and eat = great snack. Thanks for the great idea. Oh instead of the pepperr I put an olive in the middle and hold all with a toothpick.
Oooh yes to that! I love it when someone else does all that work for me 🙂 I’m just too lazy to do it myself!!!! N xx
This is a great simple appetizer. Not a fan of capers though. Any ideas to add that extra flavour, instead of capers?
Hi Joanna! Anything with a tang – chopped olives, jalapeños would be ideal 🙂 Even dill pickles!
Jalapeños are perfect! I’m making this today
If you like some heat, minced jarred jalapenos would be great. The heat would help to cut through some of the fat of the salami and cream cheese.
Great minds think alike! I just responded the same! ❤️