Here is an appetizer that is so fun to serve! With a delicious and creamy herb filling, these can be made up to a day ahead.
- 25 thin slices of Genoa salami (~½ lb) - preferably light salami
- 2 (8oz) pkgs Neufchatel or cream cheese, softened
- 3 T fresh minced parsley
- 3 T fresh minced chives
- 1½ T dried dill
- 1 t lemon juice
- pinch kosher salt
- Stack salami slices and cut in half. Roll each piece into a cone, pressing ends to seal. Combine the cheese, herbs, juice, and salt. Using a large ziploc bag with a corner cut off, fill the salami cornucopias with the cheese-herb mixture. Yield: 50 appetizers.
Erica's Recipes http://ericasrecipes.com/