One of the things I miss most about Chile is the birthday parties. Rarely here in the U.S. have we been invited to a birthday party in a house. This Salami Cheese Spread is very commonly offered on canapes at parties.
I fondly remember the birthday parties of friends, baptisms, and first communions where Tapaditos (covered) trays of small, very soft sandwich bread stuffed with tomato-chicken, avocado-chicken, ham and cheese, egg spread, etc.) were served, traditional canapés, Chilean dulcecitos cocktail size pastries ... in the house of my grandparents this also used to be their New Year menu.
This salami cheese spread tastes delicious and serves as a sandwich or a filling on jalapeño peppers. Many years ago, a Texan lady explained the secret of how to serve jalapeños as an appetizer and not to kill anyone with the hot ones. Cut the jalapeños lengthwise, remove the seeds, and place them in an ice water bath. Change the water at least four times. She recommended doing it overnight, and it works. They are crispy and delicious.
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Salami Cheese Spread
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: 30
- Category: Appetizer
- Method: Raw
- Cuisine: Chilean
Description
Start making canapés.
Ingredients
- 150 grams (5-6 oz) of salami
- 150 grams (5-6 oz) of soft cheese in chunks (I used Quesadilla cheese, Cacique brand)
- 2 tablespoons mayonnaise
Instructions
- In a food processor chop the salami until small. Empty into a bowl.
- Repeat the same process with the cheese, process until coarse crumbs form.
- Mix the salami with the cheese well and add the mayonnaise and stir into a paste.
- Taste and adjust seasoning if desired.
- Fill rolls (used soft bread-like Hawaiian bread) or cut circles of sandwich bread and cover with the pasta. Or, my favorite, fill jalapeños with it.
- Serve cold.
