Salami, Cream Cheese, and Pickle Roll Ups: A Completely Cultured Appetizer

At just about every family function I ever attended growing up in Minnesota had these roll ups at the buffet table. I remember going through a no-fat phase where I thought they were super unhealthy. Then I went through a no-carb phase where they were the only thing at the buffet that I could eat!

Finally, I came full circle in my food ideology when I discovered real, whole foods - especially of the cultured variety. This appetizer is now teeming with enzymes, beneficial bacteria, and flavor when made with traditionally cultured versions of today’s more processed ingredients.

So make them for your next dinner party, reunion, or holiday and enjoy knowing that these are homemade and full of cultured goodness.

Ingredients:

• 24 slices of hard salami
• 8 oz. cultured cream cheese, softened at room temperature (kefir or yogurt cheese could be used as well) 
• 4 large lacto-fermented dill pickles (or more if using small pickles)

Instructions:

Spread salami slices with cream cheese. Wrap your pickles in salami slices with cream cheese. Slice the pickles 1/2 inch thick. Lay them out on a platter and place a toothpick in each.

Tip: Look for natually cured hard salami, generally indicated by the ingredient lactic acid on the label.

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