Salami And Cream Cheeses Wedges Recipes

Steps:

• 1. Blend cream cheese with milk. Add remaining ingredients except salami.
• 2. Spread cream cheese mixture on slices of salami, putting one on top of the other to form a stack, ending with salami.
• 3. Chill. When ready to serve, cut into wedges.

Steps:

• Spread about 1 1/2 teaspoon softened cream cheese over a slice of salami; top with 1 to 3 slices of pepperoncini pepper. Roll the salami around the cheese and pepper; secure with toothpick. Repeat with remaining ingredients; serve immediately.

Steps:

• Combine the cream cheese filling and spread between salami slices.
• Stack to 4 slices then chill for up to an hour (or before serving time)
• Cut into 4 wedges. Dip sides into parsley.

Steps:

• Mix together the cream cheese and chives in a bowl. Cut the pimentos into small pieces.
• Spread a thin layer of the cream cheese mixture onto a salami slice; fold in half, then half again to form a wedge shape. Thread 2 pieces of pimento onto toothpicks and use to secure the roll-up. Repeat for the remaining salami slices.
• Slice the roll-ups in half and serve on a platter.

Steps:

• Separate biscuits into 10 pieces; place in an ungreased 9-in. round baking dish. Press onto the bottom and 1 in. up the sides, pinching edges together to seal. Bake at 350° for 5-7 minutes or until slightly puffed. , Meanwhile, in a small bowl, beat the cream cheese, sugar, egg and flour until smooth; pour over crust. Combine topping ingredients; sprinkle over filling. Bake for 15-20 minutes or until filling is set and crust is golden brown., Cool on a wire rack for at least 30 minutes before cutting. Serve warm or chilled. Refrigerate leftovers.

Steps:

• Soften the cream cheese and spread each slice of salami with the cream cheese.
• Stack the slices on top of each other, ending with the top slice having no cheese on it.
• Cover and refrigerate till cheese is set and meat is good and cold.
• Cut into 12 wedges. Garnish with an olive on a toothpick and push into top of wedges.

Steps:

• Blend or process half the cheese with basil until smooth.
• Blend or process remaining cheese separately with tomatoes until smooth.
• Cut rounds from the bread the same size as the salami.
• Spread a slice of salami with basil mixture, top with a bread round.
• Spread bread with tomato mixture, top with a slice of salami.
• repeat with remaining salami, basil mixture, bread and tomato mixture, making 10 stacks.
• Cover, refrigerate for 30 minutes.
• Just before serving, cut stacks into 4 wedges, top each wedge with half an olive, secure with a toothpick.
• Can be prepared 3 hours ahead.
• Store covered in refrigerator.
• Not suitable to freeze.
• Preparation time does not include refrigeration time.

Steps:

• Spread mustard on one slice of bread; top with salami and arugula. Spread cream cheese on the other slice of bread; close sandwich. Serve, or refrigerate, wrapped tightly in wax paper or plastic, up to overnight. Cut in half.