SALAMI HORNS |
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48 PIECES
8 OZ ITALIAN DRY SALAMI SLICES
14 OZ CORNICHONS, cut into 48, 1/2” pieces
8 OZ CHIVE CREAM CHEESE, whipped is easier to use
48 BAMBOO SKEWERS or LARGE TOOTHPICKS
Begin with one slice of salami and fold it in half. Bring the halves together, forming a cone. Push one piece of cornichon into the cone and secure with a bamboo skewer or large toothpick. Using a butter knife, spread a dollop of chive cream cheese on top of the cone, covering the cornichon. Continue this process until all of the salami slices are utilized.
8 OZ ITALIAN DRY SALAMI SLICES
14 OZ CORNICHONS, cut into 48, 1/2” pieces
8 OZ CHIVE CREAM CHEESE, whipped is easier to use
48 BAMBOO SKEWERS or LARGE TOOTHPICKS
Begin with one slice of salami and fold it in half. Bring the halves together, forming a cone. Push one piece of cornichon into the cone and secure with a bamboo skewer or large toothpick. Using a butter knife, spread a dollop of chive cream cheese on top of the cone, covering the cornichon. Continue this process until all of the salami slices are utilized.
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