Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp cracked black pepper
  • 24 slices Genoa salami (approx. 250g)
  • 1/3 cup pickled pepperoncinis, minced (approx. 50g)

Instructions:

  1. Combine the 8 oz softened cream cheese, 1/2 tsp garlic powder, 1/2 tsp dried oregano, and 1/4 tsp cracked black pepper in a small bowl.
  2. Fold in the 1/3 cup minced pepperoncinis until the flecks are evenly distributed.
  3. Lay the 24 slices of Genoa salami on a double layer of paper towels. Note: This removes excess surface oil so the cheese actually sticks.
  4. Place a teaspoon of the mixture onto each salami slice.
  5. Use your offset spatula to spread the cheese until it reaches 1/8 inch from the edge.
  6. Starting from one side, roll the salami tightly until it forms a neat cylinder.
  7. Place the roll seam side down on a plate. Note: The weight of the roll helps seal the edge.
  8. Place the plate in the fridge for at least 15 minutes until the cheese feels firm to the touch.
  9. Cut each roll into halves or thirds using a sharp knife for bite-sized pieces.