INGREDIENTS
Appetizers #1:
1 tortilla
45 g (3 tbsp) cream cheese
8 slices pepper-crusted salami
8 black olives
1 sprig parsley
Appetizers #2:
4 slices baguette
20 g (4 tsp) mayonnaise
4 slices pepper-crusted salami
4 black olives
Appetizers #3:
4 slices baguette
20 g (4 tsp) cream cheese
4 slices pepper-crusted salami
1 hard-boiled egg, sliced lengthwise
2 mini mozzarella balls, cut in half
1 pickle, cut into thick slices
1 spring parsley
METHOD
Appetizers #1: Cut salami slices in half. Cut 4 olives in half. Cut off the round edges of the tortilla and slice it into 2 cm width stripes. Spread cream cheese on tortilla slices and place salami halves on each slice. Spread some more cream cheese on the salami slices. Put black olive at the beginning of the stripe and roll it up to receive a “flower”. Thread olive half on a toothpick and secure a “flower” with it. To finish, thread another half of the olive on the other end of the toothpick and decorate the olives with some parsley leaves.
Appetizers #2: Fold a slice of salami in the shape of the bow. Apply pressure so it stays in shape. Make a one-side cut on the black olive. Put on the top of the bow, cut side down. Spread mayo on baguette slices. Place salami bows on top and secure with a skewer.
Appetizers #3: On a skewer thread a half of Mozzarella ball and a pickle slice. Spread cream cheese on baguette slices. Top with a slice of egg and parsley leaves. Roll the salami into a frill, place on the egg slice and secure with a mozzarella-pickle skewer.Serve appetizers all together on a plate or tray and enjoy!
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