Salami Flag Appetizers Recipes

TORTELLINI APPETIZERS

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water. In a resealable plastic bag, combine the tortellini and salad dressing. Seal bag and refrigerate for 4 hours. , Place a slice of cheese on each slice of salami; roll up tightly. Cut into thirds. Drain tortellini and discard dressing. For each appetizer, thread a tortellini, salami roll-up and olive on a toothpick.

SALAMI APPETIZER STICKS

Steps:

• Heat oven to 400ºF.
• Place 1 salami slice on each wonton wrapper; roll up tightly.
• Place, seam sides down, on baking sheet; brush with dressing.
• Bake 10 to 12 min. or until lightly browned.

LOADED SALAMI SANDWICH

Steps:

• Preheat the oven to 350 degrees F.
• Slice open the baguette and place it on a baking sheet. Top one half with a layer of the Camembert and the other half with the salami (go for about 2 layers of salami-not too much, not too little). Bake until the bread is toasty and the cheese is melty, about 5 minutes.
• Transfer to a serving plate and top with tomatoes, onions, bell pepper, a big pile of lettuce, olives, pickled peppers, cornichons and more cornichons, and drizzle liberally with the Vinaigrette. Sandwich together and enjoy!
• In a large measuring cup, combine the vinegar and shallot and let it sit for a few minutes so the shallot can mellow out. Whisk in the mustard and then drizzle in the olive oil while whisking continuously so that it emulsifies. Season with salt and pepper.

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 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.