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This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region.
Original submission: click here
Appealing appetizers to begin a wonderful start to a dinner party or simple supper from the kitchens of
jacq
Aside from baking at work, I also enjoy making various appetizers, soups, and the occasional meal. I'll upload these whenever I can manage a decent photo.
Chevre Salami Wrap and Olives with Herb
Ingredients
- 1 Package Italian Dry Salami
- 1 Package Chevre Goat Cheese
- 2 Cups Baby Kale (or Arugula)
- 1/2 Cup Red Wine
- 1/2 Cup Olive Oil
- 2 Cups Sicilian Green Olives
- 1 Teaspoon Each Oregano, Marjoram, Crushed Red Chili Pepper, Minced Garlic, and Dill Weed
- 1 Tablespoon Black Pepper
Chevre Salami Wrap Instructions
- Use a mixing bowl to whisk Red Wine, half of Olive Oil, and Black Pepper. Add Baby Kale (or Arugula) to liquid and toss, it's okay to get the Kale super saturated.
- Use a cutting board or clean surface to lay out Italian Dry Salami. On one half of Salamis, apply generous amounts of Chevre Goat Cheese.
- Lay one to two leaves of Baby Kale (or Arugula) on top of Chevre. Then roll up tightly.
- Set onto plate with the opening face down. Repeat as often as necessary.
Olive with Herb Instructions
- Use remaining Olive Oil and add to Sicilian Green Olives.
- Add a Teaspoon each of Oregano, Marjoram, Crushed Red Chili Pepper, Minced Garlic, and Dill Weed. If there is a particular herb you enjoy more than others, feel free to add more or completely replace another herb.
- Toss mixture until Herbs are evenly spread. When finished, place in a small bowl and use as centerpiece to the Chevre Salami Wraps.
Yield depends entirely on how much Italian Dry Salami and Chevre Goat Cheese you purchase. Goes wonderfully with the remaining bottle of Red Wine. Half, double, or triple the recipe as needed. Organic ingredients are recommended, but not necessary.
Enjoy!
Allergy warning – recipe contains dairy products
Original submission: click here
Appealing appetizers to begin a wonderful start to a dinner party or simple supper from the kitchens of
jacq******************************Aside from baking at work, I also enjoy making various appetizers, soups, and the occasional meal. I'll upload these whenever I can manage a decent photo.
Chevre Salami Wrap and Olives with Herb
Ingredients
- 1 Package Italian Dry Salami
- 1 Package Chevre Goat Cheese
- 2 Cups Baby Kale (or Arugula)
- 1/2 Cup Red Wine
- 1/2 Cup Olive Oil
- 2 Cups Sicilian Green Olives
- 1 Teaspoon Each Oregano, Marjoram, Crushed Red Chili Pepper, Minced Garlic, and Dill Weed
- 1 Tablespoon Black Pepper
Chevre Salami Wrap Instructions
- Use a mixing bowl to whisk Red Wine, half of Olive Oil, and Black Pepper. Add Baby Kale (or Arugula) to liquid and toss, it's okay to get the Kale super saturated.
- Use a cutting board or clean surface to lay out Italian Dry Salami. On one half of Salamis, apply generous amounts of Chevre Goat Cheese.
- Lay one to two leaves of Baby Kale (or Arugula) on top of Chevre. Then roll up tightly.
- Set onto plate with the opening face down. Repeat as often as necessary.
Olive with Herb Instructions
- Use remaining Olive Oil and add to Sicilian Green Olives.
- Add a Teaspoon each of Oregano, Marjoram, Crushed Red Chili Pepper, Minced Garlic, and Dill Weed. If there is a particular herb you enjoy more than others, feel free to add more or completely replace another herb.
- Toss mixture until Herbs are evenly spread. When finished, place in a small bowl and use as centerpiece to the Chevre Salami Wraps.
Yield depends entirely on how much Italian Dry Salami and Chevre Goat Cheese you purchase. Goes wonderfully with the remaining bottle of Red Wine. Half, double, or triple the recipe as needed. Organic ingredients are recommended, but not necessary.
Enjoy!
******************************Allergy warning – recipe contains dairy products
Category All / Tutorials
Species Unspecified / Any
Size 768 x 576px
File Size 351.9 kB
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