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Salami Cornucopia Cream Cheese Appetizers

With a delicious fresh herb filling, these cream cheese appetizers with Genoa salami can be made up to a day ahead.
5 from 4 votes
Prep Time 30 mins
Total Time 30 mins
Course Appetizer
Cuisine football food, holiday recipe, party food, Thanksgiving
Servings 50 appetizers
Calories 32 kcal


  • 25 thin slices of Genoa salami ~½ lb
  • 2 (8 oz) pkgs cream cheese or Neufchatel cheese softened
  • 3 Tbsp Italian flat-leaf parsley minced
  • 3 Tbsp fresh chives minced
  • Tbsp dried dill
  • 1 tsp fresh lemon juice
  • pinch kosher salt


For the Salami

  • Stack the salami slices and cut the stack in half to make to stacks of half-moon shaped salami.
  • Starting with a corner, roll each half piece of salami into a cone, pressing ends to seal.
  • Refrigerate until ready to fill with the cream cheese mixture.

For the Herbed Cream Cheese Filling

  • Combine the cream cheese, herbs, juice, and salt in a bowl.

For the Salami Cornucopia

  • Spoon the herbed cream cheese filling into a large resealable bag.
  • Snip a corner off the ziploc bag. Ensure the size of the hole is smaller than the opening of the salami cornucopia shapes.
  • Pipe the cream cheese-herb mixture in to fill the salami cornucopias. Yield: 50 appetizers.



Using a hand mixer makes combining the herbs, cream cheese, and lemon juice much faster.
Entire recipe can be made in a day in advance. No need to wait to fill the cornucopia.
Note that the calorie estimation is per appetizer (i.e. 1 cornucopia) and only an estimation.
Keyword cream cheese appetizers, cream cheese roll ups, finger food, Genoa salami, meat and cheese tray