Salami Stuffed with Asparagus and Pesto Cream Cheese

Salami Stuffed with Asparagus and Pesto Cream Cheese

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

8 Servings

Salami Stuffed with Asparagus and Pesto Cream Cheese

Ingredients

  • • 1 9-ounce package Philadelphia Cream Cheese, softened at room temperature for 2 hours (or cut into 8 pieces and warmed in microwave on high for 1 minute)
  • • ½ pound Boars Head Genoa Salami, sliced thin (but not shaved)
  • • 1 pound asparagus (the thinner the better), steamed or blanched until fork tender
  • • 6 tablespoons basil pesto (see below)
  • Basil Pesto
  • • 1 cup fresh basil
  • • 2 good-sized cloves garlic
  • • ½ cup shelled walnuts
  • • ½ cup extra virgin olive oil
  • • ¾ cup freshly grated Parmesan or Romano cheese
  • • 1 pinch red pepper flakes
  • • Salt and pepper to taste

Instructions

  1. Pesto
  2. In the bowl of a food processor fitted with a metal blade, combine basil, garlic and walnuts. Process into a rough paste.
  3. With processor running, drizzle in olive oil.
  4. Add Parmesan, red pepper flakes, salt and pepper.
  5. Gently pulse to combine, being careful not to over-work the pesto.
  6. Pesto Cream Cheese
  7. In the bowl of a food processor fitted with a metal blade, combine the softened cream cheese and 6 tablespoons of pesto.
  8. Pulse to combine.
  9. Stuffed Salami
  10. Work in batches of 3 slices of salami. (Note: it works best if the salami has been tempered at room temperature for 30 minutes.)
  11. Steam asparagus in microwave on high for 4 to 5 minute. Let cool before using.
  12. Spread a tablespoon of Pesto Cream Cheese on the salami.
  13. Add the asparagus
  14. If you want to be daring, instead of asparagus you can use a ¼-inch slice of roasted red pepper from a jar.
  15. Roll it up to form a wrap.
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4 Comments

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