Genoa Salami Stacks Recipes

GENOA SALAMI STACKS

Steps:

• Heat oven to 375°F. Place bread slices in ungreased 15x10x1-inch pan. Bake 5 to 7 minutes or until crisp; cool.
• In small bowl, mix lettuce and dressing. Top each bread slice with lettuce mixture. Layer cheese, salami and tomatoes on bread. Sprinkle with garlic-pepper blend and basil.

SALAMI STACK-UPS

Steps:

• Blend softened cheese, mayo, chives and tobasco sauce.
• Make 5 stacks of salami slices, spread cheese mix between slices.
• Cover and chill throughly.
• Cut each stack into 6 equal wedges.
• Serve each with a cocktail pick in the center.

SALAMI STACKS

Steps:

• Reserve 3 tablespoons of soften cream cheese, leave at room temperature.
• Stir 3 oz diced apricots, mayonnaise, and Tabasco into remaining cream cheese.
• Lay 4 salami slices on a clean board.
• Spread a heaped teaspoon of cheese mixture on each slice, making sure it is spread right to the edge.
• Place second salami slice on top and spread as above.
• Repeat with one more slice and top with the fourth slice.
• Place on a flat plate, cover with plastic wrap, and refrigerate for 2 hours.
• Take the extra 4 3/4 oz of very finely chopped apricots and spread on wax paper in a 1/2 inch-wide strip.
• Lightly spread reserved cream cheese around the sides of the salami stacks.
• Roll the sides of the stacks over the chopped apricots, pressing well.
• Cover and refrigerate.
• To serve, cut each stack into 6 triangles.
• Place a toothpick in center of each and arrange on platter.