Ingredients
The following ingredients have 24 Servings
- 12 slices Genoa salami (thinly sliced)
- 12 baby dill pickles (quartered)
- 4 ounces Boursin cheese (I used garlic and fine herbs)
Instruction
- To assemble, stack the salami slices and cut in half to create 24 half moons. Lay each half moon slice of salami out on a flat work surface or cutting board.
- Using a butter knife, spread a small amount (1/2 teaspoon) of the cheese on each salami half starting in the center, middle.
- Place a piece of pickle in the center of the salami on top of the cheese and tightly roll into a cone shape. Pierce with a toothpick to keep in place and arrange on a platter to serve.
