11 July, 2019
Salami and Cream Cheese Roll-ups
My favorite late night indulgence is salami and cream cheese on crackers. Salty cured sausage, sweet creamy cheese, crisp buttery crackers, served with a refreshing chilled beverage…doesn’t get much better than that! However there are a few problems translating this delicious little snack into the ideal appetizer for a crowd. The traditional method of applying cream cheese to the cracker and adding a piece of salami results in a soggy cracker if left in the refrigerator for any length of time.
The three ingredients needed are raw, no actual cooking involved, but you will need a good sharp knife to cut the rolls. When entertaining I make up the roll 1-3 days ahead and on the day of the party I slice them thin and stack them in rows between wax paper, returning them to the refrigerator. To serve, I line a platter with crackers and then simply lay a sliced roll on each, they can be stacked pretty high with this method and it makes an impressive display. This keeps the crackers fresh and crisp but also makes assembly super quick and easy. Each roll will make between 55-70 crackers.
1 pound cream cheese, room temperature
1/2 -3/4 pounds salami sliced thin (thinner is better as it rolls easier)
1/2 green pepper, thinly sliced
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