Salami and garlic herb cheese roll-ups are a no-cook appetizer made by layering sliced salami, spreading it with creamy herb cheese and diced peppers, then rolling and chilling until ready to slice and serve with crackers.
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On a large piece of plastic wrap, arrange the salami slices in an overlapping pattern to form a rectangle.
Spread the garlic and herb cheese evenly over the layer of salami.
Sprinkle the finely diced red bell pepper over the cheese.
Using the plastic wrap to help, tightly roll the salami into a log.
Wrap the log securely in the plastic wrap and chill in the refrigerator for 1-2 hours.
Unwrap the chilled log and slice into 1/2-inch thick rounds.
Serve the roll-ups on their own or with crackers.
Refrigerate covered for up to 2 days. Do not freeze as the salami texture will degrade upon thawing.
Yes, roll them up to 24 hours in advance and keep refrigerated. Slice just before serving to prevent drying.
Any spreadable garlic and herb cheese works, or mix softened cream cheese with minced garlic, dried herbs, and salt.
Slice about 1/4 inch thick to keep the layers intact while allowing easy handling and serving.
Yes, yellow, orange, or green peppers work just as well; red simply adds color contrast.
Store covered for up to 2 days; the salami will gradually release moisture, so eat within 48 hours for best texture.
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