Ingredients
Units
Scale
- 3 oz softened cream cheese
- 2 tablespoons milk
- 1 tablespoon horseradish
- 2 teaspoons grated onion
- 1/4 teaspoon liquid hot pepper seasoning
- 1/8 teaspoon cayenne pepper
- About 1/2 lb. thinly sliced salami (10 slices)
- Pickled onion
Instructions
- In a medium bowl, combine softened cream cheese, milk, horseradish, grated onion, hot pepper seasoning, and cayenne pepper. Mix with a fork until completely smooth and uniform.
- Lay out 4 slices of salami on a clean work surface. Spread about 1 tablespoon of the cream cheese mixture evenly onto each slice, spreading to the edges.
- Stack the 4 cream cheese-covered salami slices on top of each other. Top the stack with 1 plain salami slice (no cream cheese). You now have one 5-layer stack.
- Repeat steps 2-3 with the remaining 5 salami slices to create a second 5-layer stack.
- Wrap each stack tightly in waxed paper or plastic wrap, applying gentle pressure to compress the layers. Refrigerate for at least 2 hours or up to 24 hours.
- Unwrap each stack. Using a sharp knife, cut each stack in half, then cut each half into 3 equal wedges to create 6 triangles per stack (12 total).
- Top each triangle with a pickled onion and secure with a toothpick if desired. Serve chilled.
- Prep Time: 15 minutes
- Chill Time: 2 Hours
- Category: Appetizer
- Method: Refrigerated
- Cuisine: American