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