Salamisundriedtomatowedges Recipes

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SALAMI & SUN-DRIED TOMATO WEDGES



Salami & Sun-Dried Tomato Wedges image

Adapted from an Australian Womens Weekly Recipe. Makes quite an impressive addition to a fingerfood banquet, yet it is quite simple to make.

Provided by Good Looking Cooking

Categories     Meat

Time 30m

Yield 40 wedges, 12 serving(s)

Number Of Ingredients 7

250 g soft cream cheese
2 tablespoons fresh basil, chopped
6 sun-dried tomatoes, chopped
10 slices white bread
20 slices salami
10 pitted green olives, halved
10 pitted black olives, halved

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.

SUNDRIED TOMATO TAPENADE



Sundried Tomato Tapenade image

A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet! Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.

Provided by Alexis May Tanner

Categories     Appetizers and Snacks     Tapas

Time 2h20m

Yield 8

Number Of Ingredients 9

2 tablespoons balsamic vinegar
1 tablespoon olive oil
¼ teaspoon cayenne pepper
1 (8 ounce) jar Mediterranean sun-dried tomatoes packed in oil, drained and chopped
⅓ cup chopped pitted Kalamata olives
⅓ cup chopped pitted green olives
3 cloves garlic, minced
freshly ground black pepper to taste
1 (8 ounce) package cream cheese, halved lengthwise

Steps:

  • Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
  • Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 8.9 g, Cholesterol 30.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 390.3 mg, Sugar 0.6 g

SALAMI WEDGES



Salami Wedges image

This works well as part of an appitizer tray. I got this recipe many, many years ago from a good friend. This can be made up ahead of time and chilled.

Provided by Abby Girl

Categories     Very Low Carbs

Time 15m

Yield 36 wedges

Number Of Ingredients 6

8 ounces cream cheese, softened
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/2 garlic clove, minced
1 green onion, chopped finely
36 slices salami

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.

Nutrition Facts : Calories 89.5, Fat 8, SaturatedFat 4, Cholesterol 25.4, Sodium 331.3, Carbohydrate 0.7, Sugar 0.4, Protein 3.8

BAKED TOMATO WEDGES



Baked Tomato Wedges image

These lightly baked tomatoes are served with brunch at Sarabeth's restaurant in New York.

Yield Serves 6

Number Of Ingredients 3

Olive oil
12 plum tomatoes, each cut into quarters
3 tablespoons chopped fresh basil

Steps:

  • Preheat oven to 300°F. Lightly brush heavy large baking sheet with oil. Arrange tomatoes on baking sheet. Lightly brush with oil. Sprinkle basil over. Season with salt and pepper.
  • Bake tomatoes until tender, about 30 minutes. Transfer to platter; serve.

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