Ingredients

• 25 to 30 Slices of Salami, (or Vegetarian Salami)

• 16 oz. Plain Cream Cheese - I used Boursin

• Approx. 3 TBS Finely Chopped Fresh Basil, (or parsley, cilantro--fresh or dried)

• Ground Black Pepper

 

The making of...

1. Line a tray or countertop with some plastic wrap or wax paper.

2. Spread a thin layer of cream cheese onto one slice of salami.

3. Sprinkle with a little ground black pepper and some basil (or other herb).

4. Place another slice of salami on top of the first, about two-thirds of the way down. Press down lightly to help it ‘stick’ to the first one.

5. Spread a thin layer of cream cheese, and add basil and black pepper, just like the first one.

6. Repeat this process until you have a vertical row of five or six slices of salami covered with cream cheese.

7. Starting from the very bottom, begin rolling up the salami as neatly and tightly as possible. Be sure to catch the loose edges as you roll so the cream cheese doesn’t squeeze out.

8. Once it’s completely rolled up into a log shape, wrap it tightly in plastic wrap or wax paper and refrigerate for at least an hour.

9. Repeat this process with the rest of your salami slices, cream cheese and basil.

10. After the logs have been refrigerated, put them on a cutting board and slice them into approximately one-half to two-third inch slices.

11. Re-shape them into a circle (if necessary) and arrange them on your serving tray.

12. Garnish the edges of your tray with parsley or cilantro if desired.

13. Stick a toothpick in each for serving.

 

One batch (3 rolls) makes approximately 15-25 pinwheels.

Compliments to Chef Aline!