Categories: Appetizers
Ingredients
- 8 oz cream cheese (I use Philadelphia, 1 block)
- 6 oz sliced large salami
- 1/4 cup baby capers, drained
- 2 tbsp finely chopped parsley or basil (or other herb of choice, or omit)
- Crackers, to serve (I use Jatz)
Directions
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Place the cold cream cheese on a large piece of cling wrap.
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Cover with another piece of cling wrap.
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Use a rolling pin to roll it into a rectangle about 32cm / 13″ × 23 cm / 9". (Note 2)
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Peel off the cling wrap. Cover with salami, slightly overlapping.
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Cover salami with a new piece of cling wrap. Press down then turn over so the cream cheese side is up.
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Peel cling wrap off to expose cream cheese. Sprinkle with capers and parsley.
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Starting from the long edge, roll up, removing cling wrap as you go (see video below). Roll firmly to avoid air bubbles.
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Once rolled, wrap with the same cling wrap, twist the ends and refrigerate for 4 hours+.
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Unwrap from cling wrap. Slice into rounds. Serve with crackers.