A great appetiser to make for a crowd - no fiddly assembly, make ahead and easy to transport. Cream cheese and salty salami is a stellar combination. Add whatever you want into the filling - capers add a nice tang to an otherwise rich filling.
Prep Time10 minutesmins
Total Time10 minutesmins
Author: Nagi | RecipeTin Eats
250 g / 8 oz cream cheese(I use Philadelphia, 1 block)
180 g/ 6 oz sliced large salami(Note 1)
1/4cupbaby capers, drained
2tbspfinely chopped parsley or basil(or other herb of choice, or omit)
Crackers, to serve (I use Jatz)
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.
1. I used the large round salami that is available from delis at supermarkets here in Australia. It's easier to handle than the small salami rounds. I used HOT Salami!2. You can also this step with a combination of your hands and an unopened can. It's will be easier to do it using slightly softened cream cheese if you don't have a rolling pin.3. Recipe idea sourced from this Salami Cream Cheese Roll Upsrecipe by Sugar Apron. Very clever idea to use the cling wrap - I love it!4. Nutrition per piece, excluding cracker (30 pieces).