Salami Pinwheels are a great addition to your antipasto and they are so easy to make
Italian Pinwheels
(Serves 6 to 8)
Ingredients
15 Slices (4 oz) Salami
1 Boursin, cracked pepper flavor
½ Cup Roasted Red Peppers
3 Basil Leaves, chopped
Balsamic Glaze
1 Cup Arugula, for serving
Method
Lay out two pieces of plastic wrap overlapping them.
Place the salami slices in a flat layer, creating 3 rows of 5 slices, overlapping them slightly.
Spread the Boursin over the salami layer leaving a 1 inch border around the perimeter.
Sprinkle the peppers on top of the Boursin and do the same with the chopped basil.
Next starting from the bottom, using the plastic wrap to help you, tightly roll the meat into a log shape.
Wrap the log in plastic wrap and refrigerate for at least one hour.
Slice your logs in about 1 inch slices.
Place arugula along the bottom of the platter, almost creating a bed for the pinwheels. Put the pinwheels on top of the arugula, drizzle with the balsamic reduction and serve chilled
Note…these can be made up to two days in advance. Just slice when ready to serve.