Salami Banderole Fromage Avec Olive O Champiñón |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 100 |
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I ran into my friends Armand and Giuseppe at the local cantina and after a few wines we agreed that we needed a special antipasto or hors d'oeuvres if we were going to fully enjoy our afternoon. We each wondered home to fetch what we felt was a good snack food ingredient. Read more . When we re-grouped at the pub we each had to admit that we weren’t able to decide on just one thing. Armand brought both Brie and Camembert cheese and Giuseppe brought both Salame Genovese & Salame Sopressata and I brought both kalamata olives and marinated button mushrooms. We all brought some crusty bread and I snuck in a small bottle of rich tasting, non extra virgin olive oil for dipping. Thus was born salami wrapped cheese with an olive or a mushroom. Unlike the above yarn this dish is quick, easy and delicious. Quantities depend on how many lucky folks you’re going to feed so none are given. Ingredients:
• some thinly sliced genovese or sopressata salami, your choice or some of each. |
• some thin wedges of brie or camembert cheese, your choice or some of each. a tip here; it’s easier to slice and wrap the cheese cold and then let it come to room temp to improve the flavor. |
• some kalamata olives or marinated button mushrooms, your choice or some of each. |
• some fresh, crusty french bread or baguettes. |
• a bit of olive oil for dipping the bread. real, non evo is best here. you want the rich flavor. where did all this olive oil that doesn’t taste like olive oil come from anyway |
• some toothpicks. |
• some decent red or white grape stompings; i like a rich chianti or a riesling with this but up to you. |
Directions:
1. 1. Slice the cheese into thin wedges. This is best done with the cheese cold.
2. 2. If you didn’t get thin sliced salami, slice it thin.
3. 3. Stick a toothpick through an olive or mushroom.
4. 4. Wrap the salami around the cheese and secure with the toothpick with the olive or mushroom.
5. 5. Arrange on a platter with some hunks of good bread and a small bowl of olive oil for dipping the bread.
6. 6. Serve what you haven’t already eaten.
7. In my humble opinion, this does very well with wine, including champagne, but not so great with scotch, bourbon and like that. Okay, it’s there but the subtle flavors get lost and you may as well do chips and dips. Also, I have done these with quarters of marinated artichoke hearts and that is delicious.
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