Salami Cornucopia

[stanh]

Disclaimer; I am pre-op. I have no idea if salami is a good lunch meat for people who are post op. I do know it is fatty, "spicy" (for some), and to me - tasty.

I saw this recipe and thought it might be a good DS fit, so I thought I would post it. If for some reason I am mistaken, please let me know, so I can learn...:smile:

Now, this is to create 50 appetizers, so reduce it to suit your needs!

You can use the link to see what it looks like.
http://ericasrecipes.com/2013/04/28/salami-cornucopia/

Salami Cornucopia

• 25 thin slices of Genoa salami (~½ lb) – preferably light salami
• 2 (8oz) pkgs Neufchatel or cream cheese, softened
• 3 T fresh minced parsley
• 3 T fresh minced chives
• 1½ T dried dill
• 1 t lemon juice
• pinch kosher salt

Stack salami slices and cut in half. Roll each piece into a cone, pressing ends to seal. Combine the cheese, herbs, juice, and salt. Using a large ziploc bag with a corner cut off, fill the salami cornucopias with the cheese-herb mixture. Yield: 50 appetizers.

 

[newanatomy]

I hope to be able to eat like this soon. It looks fantastic!

 

[ProteinSnob]

Yum. This reminds me of my current obsession: Prosciutto Wrapped Mozzarella Cheese from Costco's deli aisle. I'll have to try your recipe!

 

[brooklyngirl]

Yum, sounds good! And I love the prosciutto mozzarella roll ups too, yummy and good protein bang per serving.
ETA- it took me a little time to be able to eat good salami because it's kinda chewy and I'd have little bits that I'd have to spit out because I couldn't chew them enough, sorry if that's a little gross :Coopwink:

 

[Whit]

Yum sounds good to me!