Pasta for canapés: Salami and cheese - Pilar Hernández's Chilean Kitchen
One of the things I miss most about Chile is birthday parties, both for children and adults. Here in the US, we've rarely been invited to a birthday party at someone's home.
- 150 grams of salami
- 150 grams of soft cheese, in pieces (Gouda for example)
- 2 tablespoons of mayonnaise
- In a food processor, chop the salami until finely chopped, as shown in the photo. Transfer to a bowl.
- Repeat the same process with the cheese, placing it in pieces and processing until it resembles coarse crumbs.
- Combine both ingredients in a bowl. Mix well, add the mayonnaise, and stir until you get a paste.
- Taste and adjust the seasoning if desired.
- Fill small rolls or cut circles of sliced bread and cover them with the paste.
- Serve cold.
Now that I've made this salami and cheese canapé spread, I tried serving it not only as canapés but also as a filling for jalapeño peppers. Many years ago, a Texan woman explained to me the secret to serving them as an appetizer without overwhelming anyone with the spiciness. You cut them lengthwise, remove the seeds, and place them in ice water, changing the water at least four times. She recommended leaving them overnight, and it really works; they become crispy and delicious. Try it with Chilean yellow chili peppers; it must be exquisite.
Description
A traditional Chilean filling.
