Olive And Sun-Dried Tomato Salami Log Recipe

Cooking Directions

• STEP 1.In a food processor, combine the olives and sun-dried tomatoes. Pulse until finely chopped.
• STEP 2.Add the salami and pulse again until well combined.
• STEP 3.Transfer the mixture onto a sheet of plastic wrap and shape it into a log.
• STEP 4.Wrap the log tightly in the plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
• STEP 5.When ready to serve, unwrap the log and slice it into rounds. Serve with crusty bread or crackers.

Cooking Tips

• You can use any type of cured salami for this recipe, such as Genoa or soppressata.
• For added flavor, you can sprinkle some dried herbs, such as oregano or basil, into the mixture.
• If you prefer a spicier version, you can add a pinch of red pepper flakes to the mixture.

Storage and Serving

• Store the Olive and Sun-Dried Tomato Salami Log in the refrigerator, wrapped tightly in plastic wrap, for up to 3 days.
• To serve, remove from the refrigerator and let it come to room temperature for about 15 minutes before slicing.
• Serve the salami log with crusty bread or crackers as an appetizer or part of a charcuterie board.