Salami Stacks

READY IN: 2hrs 50mins


  • 8
    ounces cream cheese, soften
  • 3
    ounces dried apricots, diced
  • 4
    tablespoons mayonnaise
  • 12
    teaspoon Tabasco sauce
  • 16
    dry salami, slice, danish
  • 4 34
    ounces dried apricots (extra)


  • Reserve 3 tablespoons of soften cream cheese, leave at room temperature.
  • Stir 3 oz diced apricots, mayonnaise, and Tabasco into remaining cream cheese.
  • Lay 4 salami slices on a clean board.
  • Spread a heaped teaspoon of cheese mixture on each slice, making sure it is spread right to the edge.
  • Place second salami slice on top and spread as above.
  • Repeat with one more slice and top with the fourth slice.
  • Place on a flat plate, cover with plastic wrap, and refrigerate for 2 hours.
  • Take the extra 4 3/4 oz of very finely chopped apricots and spread on wax paper in a 1/2 inch-wide strip.
  • Lightly spread reserved cream cheese around the sides of the salami stacks.
  • Roll the sides of the stacks over the chopped apricots, pressing well.
  • Cover and refrigerate.
  • To serve, cut each stack into 6 triangles.
  • Place a toothpick in center of each and arrange on platter.