Salami & Sun-Dried Tomato Wedges

Total Time
Prep 30 mins
Cook 0 mins

Adapted from an Australian Womens Weekly Recipe. Makes quite an impressive addition to a fingerfood banquet, yet it is quite simple to make.

Ingredients Nutrition


  1. Blend or process half the cheese with basil until smooth.
  2. Blend or process remaining cheese separately with tomatoes until smooth.
  3. Cut rounds from the bread the same size as the salami.
  4. Spread a slice of salami with basil mixture, top with a bread round.
  5. Spread bread with tomato mixture, top with a slice of salami.
  6. repeat with remaining salami, basil mixture, bread and tomato mixture, making 10 stacks.
  7. Cover, refrigerate for 30 minutes.
  8. Just before serving, cut stacks into 4 wedges, top each wedge with half an olive, secure with a toothpick.
  9. Can be prepared 3 hours ahead.
  10. Store covered in refrigerator.
  11. Not suitable to freeze.
  12. Preparation time does not include refrigeration time.


Most Helpful

I found it easiest to put the cream cheese mix on the salami and put it on the bread, then cut the bread to size. I put the other cream cheese mix on the salami and put the first salami/cheese/bread on top of it. I put a bit too thick a layer of cream cheese on the first ones, and when I cut it it squished out. The next ones I used a thinner layer, and they were great.Thanks Good Looking! Made for PAC 2012

Buzymomof3 November 11, 2012

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