Salami Pickle Cream Cheese Rolls with Hot Honey
Salty salami wrapped around creamy cheese and crisp mini pickles, finished with a sprinkle of garlic and herbs, then dipped in sweet-hot honey. A no-cook appetizer that looks impressive and disappears fast.
Equipment
- 1 | Serving platter |
- 1 | Small ramekin | for hot honey
- 1 | Spreading knife |
- 1 | Paper towels | for drying pickles
Ingredients
- 16 | | thin salami slices |
- 4 | oz | cream cheese | softened
- 16 | | mini dill pickles | patted dry
- 1 | clove | garlic | finely minced
- 1 | tsp | dried Italian herbs |
- 0.25 | cup | hot honey | for dipping
Instructions
- Soften cream cheese at room temperature for 15 minutes.
- Pat mini pickles completely dry with paper towels.
- Spread a thin layer of cream cheese on each salami slice.
- Place one mini pickle in the center of the cream cheese.
- Roll the salami tightly around the pickle.
- Arrange rolls seam-side down on a serving platter.
- Sprinkle minced garlic and dried herbs over the tops.
- Pour hot honey into a small ramekin and place in the center.
- Serve immediately for dipping.
Notes
Store assembled rolls covered in the refrigerator up to 4 hours.
Add garlic, herbs, and honey just before serving.
Use full-fat cream cheese for best texture and flavor.
Mini gherkins give the neatest rolls.
Add garlic, herbs, and honey just before serving.
Use full-fat cream cheese for best texture and flavor.
Mini gherkins give the neatest rolls.