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.
- 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
- 1½ 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
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.