Salami Banderole Fromage Avec Olive O Champiñón
From elgourmand2 8 years ago
- 30 min. to make
- Serves Lots
This is a tweaked re-post from 5 years ago. I ran into my friends Armand and Giuseppe at our favorite cantina; a quiet joint, on the beach, outside of Apia. 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. Read more We each wondered home to fetch what we felt was a good snack food ingredient. 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 Salami Genovese & Salami Sopressata (The Genovese was some I gave him for Christmas and how he got hold of the Sopressata he won’t say) and I brought kalamata olives, marinated artichoke hearts and 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, I like the taste of good old olive oil. Thus was born salami wrapped cheese with an olive, mushrooms or artichoke hearts. 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. See less
Ingredients
- • Some thinly sliced Genovese or Sopressata Salami, your choice or some of each. shopping list
- • Some thin wedges of Brie or Camembert cheese, your choice or some of each. It’s easier to slice and wrap the cheese cold and then let it come to room temp to improve the flavor. You knew that. shopping list
- • Some kalamata olives or marinated artichoke hearts, button mushrooms, your choice or some of each. Quarter the artichoke hearts. shopping list
- • Some fresh, crusty French or chewy Italian bread or Baguettes. shopping list
- • 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? shopping list
- • Some toothpicks. shopping list
- • Some decent red or white grape stompings; I like a rich Chianti or a Riesling with this but up to you. shopping list
How to make it
- 1. Slice the cheese into thin wedges See Photo. This is best done with the cheese cold.
- 2. If you didn’t get thin sliced salami, slice it thin. See Photo
- 3. Stick a toothpick through an olive, artichoke heart quarter or mushroom. See Photo
- 4. Wrap the salami around the cheese and secure with the toothpick
- 5. Arrange on a platter with some hunks of good bread and a small bowl of olive oil for dipping the bread.
- 6. Serve what you haven’t already eaten.
- Obviously; this invites subs and tweaks. GO FOR IT. I did a version of this a while back using lightly sautéed Italian and Polish sausage bits and roasted & marinated Anaheim pepper chunks See Photo. Different but lovely. I am going to do this and add some small shrimp, sautéed in butter. A little madness is a good thing.
People Who Like This Dish 3
- Good4U Perth, Canada
- twill10 Cape Girardeau, MO
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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