Salami and Whipped Fetta Canapes

Serves 4

Time 30 minutes

Ingredients

16 slices salami

100g feta cheese

50g cream cheese, softened

1 tbsp extra virgin olive oil

1 tsp lemon zest and juice

1 tbsp chopped chives

Sea salt and freshly ground black pepper, to taste

To Serve

1 tbsp finely chopped pistachios or herbs (optional, for garnish)

1 tsp honey or hot honey (optional, to drizzle)

Method

Preheat the oven to 200°C.

Lay the salami slices on a baking tray lined with baking paper. To shape the cannoli, make an incision at 6 o’clock to the centre, and roll into a cone. Place the cone seal side down on the baking tray.

Bake for 3 minutes, or until the salami is crisp and slightly curled. Remove from the oven, allow to cool for 1–2 minutes, then carefully slide off the moulds. Cool completely on a wire rack — they will firm up as they cool.

Meanwhile, make the whipped feta. Combine the feta, cream cheese, olive oil and lemon zest in a food processor and blend until smooth and light. Stir through the chopped chives and season with a little sea salt and black pepper to taste.

Spoon the whipped feta into a piping bag and pipe into both ends of each crisp salami cannoli shell. Arrange on a platter and, if desired, garnish with chopped pistachios or herbs and a light drizzle of honey or hot honey for balance.