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Salami Cones
- add review
- #68100
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 ounces shredded monterey jack cheese
1 package (3 ounce size) cream cheese, softened
1 tablespoon milk
3 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped pepperoncini peppers, drained
3 1/2 ounces hard salami, thinly sliced
5 whole dill pickles, cut into 1/2-inch round slices
directions
Combine the cheeses and milk in a small bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in peppers. Place the cheese mixture into pastry bag fitted with large tip.
Cut the salami slices in half. Twist each slice to form cone. Pipe the cheese mixture into cones. Place each cone on pickle round; secure with toothpicks.
added by
richdave2000
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 21, 2014
Assembly of this was tricky. First, you have to really finely chopped the peppers or they are not going to go through the pastry bag easily (I know that from experience). Second, you need about 6 hands to form the cones, pipe the filling, and then place the cone and secure it with a toothpick. It gets a little messy and I think I ended up wearing almost as much filling as went into the salami cones. That said, these are really impressive (which they should be for the effort HA!). If you make them ahead of time, the pickles will leak some juice so don't plate them in the fridge, you'll have to transfer them to a serving platter to make them look nicer. Eating them warrants 5 stars, making them I can only give 4 since they were tricky to make.