Ingredients:

  • 24 slices Genoa salami (approximately 8.5 oz)
  • 8 oz cream cheese, softened to room temperature
  • 1 tsp garlic powder
  • 24 whole pepperoncinis, stemmed
  • 1 tbsp fresh chives, finely minced
  • 0.5 tsp cracked black pepper

Instructions:

  1. Remove the pepperoncinis from their brine. Slice off the stems and gently squeeze any internal liquid into the sink. Place the peppers on paper towels and pat them bone-dry to ensure structural integrity and prevent the cream cheese from slipping.
  2. In a medium mixing bowl, combine the softened cream cheese, garlic powder, minced fresh chives, and cracked black pepper. Use a spoon or spatula to blend until the mixture is smooth and the herbs are evenly distributed.
  3. Lay the 24 slices of Genoa salami flat on a clean cutting board or workspace.
  4. Using an offset spatula, spread approximately 1 to 1.5 teaspoons of the herb cream cheese mixture evenly over the surface of each salami slice, leaving a very narrow margin at the edges.
  5. Place one dried pepperoncini at the edge of a salami slice. Roll the salami tightly around the pepper to create a uniform cylinder. Repeat for all 24 slices.
  6. Secure each roll up with a decorative toothpick. For optimal flavor osmosis, allow the rolls to rest at room temperature for 10 minutes before serving, allowing the fats and spices to meld.