ISO: ISO Does anyone remember a chat we had a while back about bread sticks with a slice of salami

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marianne

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wrapped around one end like a lollipop? I need an easy pick-up appie and thought this was recommended. Many thanks!

 
Thread mentions that Ang said they get soggy if made ahead. I need to make them one hour before

serving them. (Taking them to a meeting tonight, one hour away. Snacking time will be 30 minutes before we start meeting.) Anyone have any experience with sogginess? Thanks again.

 
I wouldn't. Hilarious comments about what the soggy ones looked like. Wrap pickled asparagus in proc

prosciutto or speck instead.

 
Yes, I've made them ahead but wrapped the sticks with the herb first, basil or arugula. That

seals out the cheese from the bread and it was just fine. An hour wouldn't be a problem. We love them. Best to get the salami thinly sliced at the butcher. It wraps so much better when it's very thin.

Be sure to leave some green beyond the end to wave. Looks good.

 
Marianne. I do something similar. Grassini rolled in a bit of soft butter mixed with Parmesan

cheese, wrap some arugula or red leaf lettuce around that and hold the whole thing together with a slice of prosciutto.
I've made them as much as 3-4 hours ahead. As long as the greens are really dry I've had no problem.

 
Report on the Salami Lollipops...Thanks, everyone, for the great suggestions. Here's the results:

I was lucky enough to find imported Alessi Grissini Torinesi Rosemary Breadsticks at the Winn Dixie (15 miles away), 27 sticks for $1.89. Sixth sense told me to buy two boxes. Most were broken in one of the boxes, but I ended up with 28 whole ones (a more dramatic presentation, I thought).

Used thin Hard Salami, whipped cream cheese and young red and green leaf lettuce sprigs (no demand for Arugula in my neck of the woods).

Made a test batch to see if they would get soggy after two hours. Test results were good.

Made them at 5:15 pm. Kept them cold, and served at meeting at 6:30 pm. Eleven members present, who oohed and aahed over them, and the grissini were gone by 7:15 pm, still crunchy.

Thanks for all your suggestions, I will try the other versions you have posted, and these will become my signature dish for these monthly meetings. We always do a wine and snacks before our business meeting.

BTW, also brought Feta Salsa from Smitten Kitchen, and they raved about it, too. This is a winner! Here's a link to this recipe.

Thanks, again, all. Love you and love this site!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=103291

 
And thanks to you for the feta salsa. I have made it several times lately

and it's always delicious. It keeps well, so you can make a big batch, too. Many thanks for posting it.

 
Thank you from me too, made the feta salsa last night and we really

enjoyed it. Didn't have dill on hand so I used a little chopped fresh basil. Also added some capers which added another nice dimension. Was great on plain Carr's water crackers and later on grilled asparagus served with grilled fresh tuna marinated first in a fresh lemon-herb-garlic-olive oil vinaigrette. Yummy meal.

Was thinking the feta salsa might also be a lovely topping on some hot oven-roasted potatoes.

 
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