Salami Wedges Food

SALAMI & SUN-DRIED TOMATO WEDGES

Steps:

• Blend or process half the cheese with basil until smooth.
• Blend or process remaining cheese separately with tomatoes until smooth.
• Cut rounds from the bread the same size as the salami.
• Spread a slice of salami with basil mixture, top with a bread round.
• Spread bread with tomato mixture, top with a slice of salami.
• repeat with remaining salami, basil mixture, bread and tomato mixture, making 10 stacks.
• Cover, refrigerate for 30 minutes.
• Just before serving, cut stacks into 4 wedges, top each wedge with half an olive, secure with a toothpick.
• Can be prepared 3 hours ahead.
• Store covered in refrigerator.
• Not suitable to freeze.
• Preparation time does not include refrigeration time.

SALAMI AND CREAM CHEESES WEDGES

Steps:

• 1. Blend cream cheese with milk. Add remaining ingredients except salami.
• 2. Spread cream cheese mixture on slices of salami, putting one on top of the other to form a stack, ending with salami.
• 3. Chill. When ready to serve, cut into wedges.

SALAMI APPETIZERS

Steps:

• Soften the cream cheese and spread each slice of salami with the cream cheese.
• Stack the slices on top of each other, ending with the top slice having no cheese on it.
• Cover and refrigerate till cheese is set and meat is good and cold.
• Cut into 12 wedges. Garnish with an olive on a toothpick and push into top of wedges.

SUNDAY BRUNCH: KOSHER SALAMI AND EGGS RECIPE

Steps:

• Quarter the salami slices to make wedges. Saute the salami wedges in a skillet over medium heat, stirring and cooking the wedges on both sides until they are slightly browned on the edges and have released some of their fat, 1 to 2 minutes.
• Meanwhile, break the eggs into a bowl and mix them with a fork. Mix in 1 tablespoon water and season with pepper.
• Pour the egg mixture into the hot skillet, over the salami, and stir to cook the eggs and to break them up a bit, as you would with scrambled eggs. When the eggs are cooked through but not overcooked (after 2 to 3 minutes), dish spoonfuls of egg and salami onto warm plates.

SALAMI ROLL-UPS

Steps:

• Mix together the cream cheese and chives in a bowl. Cut the pimentos into small pieces.
• Spread a thin layer of the cream cheese mixture onto a salami slice; fold in half, then half again to form a wedge shape. Thread 2 pieces of pimento onto toothpicks and use to secure the roll-up. Repeat for the remaining salami slices.
• Slice the roll-ups in half and serve on a platter.

SALAMI WEDGES

Steps:

• Combine the cream cheese filling and spread between salami slices.
• Stack to 4 slices then chill for up to an hour (or before serving time)
• Cut into 4 wedges. Dip sides into parsley.

HAM-SWISS OR SALAMI-CHEDDAR WEDGES

Steps:

• Preheat oven to 400°.
• Pastry: combine flour and butter in a food processor fitted with a metal blade- pulse until evenly blended.
• Or cut in butter with a pastry blender.
• Add cottage cheese and process (or stir) until dough forms a moist ball.
• Divide dough in half and chill while preparing filling.
• Filling: Mix ham, cheese, celery, green onions, flour and spices.
• On a lightly floured board, roll out half of the dough to form an 11 or 12 inch circle.
• Set on a greased baking sheet.
• Spread filling evenly to within 1 inch of edges.
• Lightly beat egg white and brush outer edges of dough.
• Roll out remaining dough to same size and top the pastry round with the filling with this round.
• Press edges firmly together and flute or crimp.
• Can be assembled ahead to this point.
• Just before baking, brush top and edges with the lightly beaten, reserved egg yolk.
• Bake 20-25 minutes until golden brown.
• Loosen from pan with a metal spatula and slide onto serving plate.
• Cut into slim wedges; serve hot or warm.
• Note: to make Salami-Cheddar filling instead, substitute chopped salami and shredded cheddar cheese for the ham and Swiss and increase the amount of green onion to 1/2 cup.