Salami & Sun-Dried Tomato Wedges

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

• Ready In: 30 mins
• Serves: 12
• Yields: 40 wedges

Ingredients

• 250  g  soft cream cheese
• 2  tablespoons fresh basil, chopped
• 6  sun-dried tomatoes, chopped
• 10  slices  white bread
• 20  slices  salami
• 10  pitted green olives, halved
• 10  pitted black olives, halved

Directions

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.