Salami Cornucopias Recipes

QUICK & TASTY SALAMI ROLL-UPS

Steps:

• Combine cream cheese, horseradish and seasoning salt. (Light or fat-free cream cheese also works well).
• Spread 1 1/2 teaspoons of mixture on each salami slice.
• Roll up and secure with toothpicks.
• ANOTHER OPTION: Sometimes I mixed the cream cheese with 1 teaspoon of garlic, and 1/4 cup of shredded parmesan.
• These are good with olives on the toothpicks.

SAUSAGE-STUFFED CRESCENT CORNUCOPIAS

Steps:

• Heat oven to 375 degrees F. Line large cookie sheet with cooking parchment paper. In medium bowl, mix sausage, cheese and cranberries.
• Separate dough into 8 triangles. Slightly stretch shortest side of dough triangle. Gently press filling into tablespoon, and place at shortest side of triangle.
• Fold corner of dough over filling to make small cone to surround filling; press edge to seal.
• Wrap remaining point around front of filled crescent on cookie sheet. Press bottom layer of opening of dough cone to lengthen slightly.
• Add remaining filling to remaining crescents, dividing evenly. Curve tip of each crescent slightly for cornucopia appearance.
• Brush with beaten egg. Bake 13 to 15 minutes or until golden brown. Serve warm.

SALAMI CORNUCOPIA APPETIZERS

Steps:

• Combine all ingredients except salami.
• With one hand, fold a piece of salami into a cornucopia shape.
• Pipe the cheese filling into the salami, using a star tube.
• Lay the filled cornucopia seam side down on your serving tray.
• Repeat process until you have used all ingredients.
• Cover and chill (at least 30 minutes) until ready to serve.

FRIENDSGIVING CORNUCOPIA BOARD

Steps:

• For the roasted sweet potato rounds: Preheat the oven to 425 degrees F.
• Put the sweet potato rounds on a baking sheet and generously drizzle with olive oil on both sides. Season with a generous pinch of salt and pepper. Roast, flipping halfway through, until tender and browned on both sides, 20 to 25 minutes. Place the sweet potatoes on a rack to cool.
• For the friendsgiving board: In a small serving bowl, combine the apricot jam and Dijon mustard. Add some plain Dijon mustard to a second small bowl for serving.
• Place a cornucopia basket on the corner of a large rectangular cutting board. Put the baguette slices, Cheddar, turkey, Camembert, salami, blue cheese and crackers in and around the cornucopia, allowing them to elegantly drape over the edge onto the board. On one corner of the board, lay the apple slices, sweet potato rounds and plain Dijon mustard with a spreading knife. On the opposite corner of the board, dollop the cranberry sauce. Arrange the walnuts next to the bowl of mustard-infused apricot jam, along with a knife for spreading. Place mini pumpkins and gourds in the empty spaces of the board to fill it with fun and festive flare.

ARTICHOKE CORNUCOPIAS

Steps:

• Toss artichokes with mustard.
• Wrap 1 cheese slice and 1 salami slice around each artichoke quarter to resemble a cornucopia. Secure with toothpicks. Remove toothpicks before serving.

SIMPLE SALAMI SANDWICH

Steps:

• Place bottom bun on a plate and spread mustard over the bun. Top with salami, cheese, tomato, and lettuce leaf.
• Combine black olives, green olives, and salad dressing in a bowl. Place mixture on top of the lettuce. Top with remaining half of bun. Serve immediately.