Name: Olive and sun-dried tomato salami log recipe
Prep time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 20 slices Sopressa salami with fennel seeds; Crusty bread, to serve; Assorted crackers, to serve; 250g cream cheese, softened; 62.50 ml drained sun-dried tomatoes, roughly chopped; 62.50 ml pitted Sicilian green olives, halved; 40.00 ml roughly chopped fresh flat-leaf parsley leaves, plus extra to serve; 20.00 ml drained baby capers, rinsed

Olive and sun-dried tomato salami log recipe

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Prep Time:
20 minutes

Cook Time:

Total Time:
20 minutes

Creamy tomato cream cheese wrapped in flavorful salami, ready in just 20 minutes.

Ingredients:

20 slices Sopressa salami with fennel seeds
Crusty bread, to serve
Assorted crackers, to serve
250g cream cheese, softened
62.50 ml drained sun-dried tomatoes, roughly chopped
62.50 ml pitted Sicilian green olives, halved
40.00 ml roughly chopped fresh flat-leaf parsley leaves, plus extra to serve
20.00 ml drained baby capers, rinsed

Instructions:

Prepare the Cream Cheese Filling by placing all ingredients in a medium bowl. Add a touch of pepper for seasoning and gently mix to combine.
Lay a 40cm-long piece of plastic wrap on a flat surface. Arrange salami slices to create a 28cm x 33cm rectangle, slightly overlapping them. Spread cream cheese filling over the salami. Place another piece of plastic wrap over the filling and use your hands to even it out. Remove the top layer of plastic wrap.
Roll up the salami tightly to form a log, removing the plastic wrap as you go. Wrap the log tightly in plastic wrap and refrigerate for 30 minutes or until firm.
Slice the log into 30 pieces using a sharp knife. Arrange the slices on a serving plate and top with extra parsley. Enjoy with crusty bread and crackers.

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