These mini cheese balls serve as an excellent appetizer.
|22||slices Maple Leaf® Canadian CraftTM herb and garlic salami, divided|
|1 Pkg||(250 g) cream cheese, softened|
|1 cup||(250 mL) mozzarella cheese, grated|
|1/2 tsp||(2.5 mL) black pepper|
|2||green onions, chopped|
|1/4 cup||(60 mL) sliced almonds, toasted|
|12||melba crackers or crostini|
Finely dice 12 slices of salami.
Heat a large skillet over medium high heat.
Cook salami stirring frequently, about 4 minutes or until salami is crisp.
Remove from pan with a slotted spoon onto a paper towel lined tray.
Finely dice remaining slices of salami. In a large bowl combine cream cheese, mozzarella, black pepper, green onions and almonds.
Using a tablespoon form 12 cheese balls.
Roll each cheese ball into crispy salami to coat.
Refrigerate cheese balls for 45 minutes to an hour.
Serve on melba or crostini.
Pair these cheese balls with a sauvingnon blanc.
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