Salami Rose Bites

These little salami roses are proof that the prettiest appetizers are often the easiest to make. Layers of flaky puff pastry, Italian dry salami, and sharp cheddar bake into golden bites that look like miniature roses. Finished with a drizzle of hot honey, they're perfect for cocktail parties, holidays, or adding something unexpected to your cheese board.

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Recipe Details

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 6 bites

Ingredients

• 1 sheet puff pastry or crescent roll dough

• 12–14 slices Italian dry salami

• 4 ounces aged cheddar, freshly shredded

• Hot honey, for drizzling and serving

• Fresh basil leaves, for garnish

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. Cut the puff pastry into six even strips. Along one long edge of each strip, overlap 4–5 slices of salami so the rounded edges extend slightly beyond the pastry. Sprinkle shredded cheddar over the pastry. Roll each strip up tightly, creating a rose shape with the salami forming the petals.

3. Place the roses on the prepared baking sheet, leaving a little space between each. Bake for 15 minutes, or until the pastry is puffed and deeply golden and the salami is lightly crisp around the edges.

4. Transfer to a serving platter. Drizzle with hot honey, garnish with fresh basil, and serve warm with extra hot honey for dipping.

Extra Sharp Tips

• Freshly shredded cheddar melts more evenly than pre-shredded cheese.

• If your puff pastry softens while assembling, chill the roses for 10 minutes before baking.

• The crisped salami edges become the "petals," so don't worry if they curl slightly in the oven—that's what gives them their rose-like look.

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THE APPS METHOD

Ambiance

These feel right at home at a holiday cocktail party, bridal shower, or Italian-inspired aperitivo. Pair them with candles, fresh herbs, and a glass of sparkling wine.

Presentation

Serve on a white platter or wooden board with scattered basil leaves and a small bowl of hot honey. Because they're shaped like roses, they don't need much styling—let them be the centerpiece.

Pairings

• Sparkling rosé

• Lambrusco

• Prosecco

• Castelvetrano olives

• Marinated artichokes

• Cornichons

Space

Perfect as guests arrive. Place them near the drinks so people can grab one with one hand while mingling.

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Make Ahead

Assemble the roses up to one day ahead and refrigerate them, covered. Bake just before serving for the flakiest pastry.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 3-5 minutes until crisp.

RECIPE: Sweet + Spicy Pasta Salad

Pasta Salad Sunday continues onward with one of my new favorites! The cheesy tortellini base offers a silky and creamy burst of flavor, accompanied by savory COLUMBUS® Italian Dry Salami and Grande Sopressata Salami, contrasted with the sweet corn, peas and roasted red peppers. A hot honey vinaigrette ties it all together for the perfect end of summer dish.

COLUMBUS® Craft Meats products have always my go-to when I make a cheese plate or recipe using charcuterie. The Italian Dry Salami has notes of cracked black pepper and burgundy wine—giving it a unique richness and aroma, and a nice bite from the slow curing. The Grande Sopressata Salami uses sweet fennel and fresh garlic to give this rich salami a complex flavor, yet still mild and approachable. Recipe below!

Pasta Salad 

• 8oz of cheese tortellini 

• 15 slices of COLUMBUS® Italian Dry Salami, thinly sliced into strips 

• 5 slices of COLUMBUS® Grande Sopressata Salami, thinly sliced into strips  

• 8oz mozzarella balls, sliced in half  

• 1/2 cup of frozen peas, defrosted 

• 1/2 cup of sweet corn

• 1/4 cup roasted red peppers, diced 

• 2 tbsp fresh basil, chopped 

  
  Hot Honey Dressing 

• 1/4 cup extra virgin olive oil 

• 2 tablespoons hot honey 

• 1 tablespoon red wine vinegar 

• 1/2 teaspoon Dijon mustard 

• Crushed black pepper 

• Flaky salt 

TO MAKE

1) Bring a pot of salted water to a boil and add tortellini. Stir gently to prevent sticking. Cook the pasts for the time specified on the package, usually 2-5 minutes, until they are al dente (tender but still slightly firm to the bite). 

2) Immediately drain the tortellini in a colander. Rinse with cold water to cool them down. This helps prevent them from sticking together and keeps the pasta firm for the salad.

3) In a large bowl, combine tortellini, salami, mozzarella, peas, corn, roasted red peppers and set aside.

4) In a small bowl, whisk together the olive oil, hot honey, red wine vinegar, Dijon, crushed black pepper and salt. 

5) Pour the dressing over the pasta salad and mix until combined 

6) Garnish with fresh basil, crushed black pepper and serve.

This will last in the refrigerator for 2-3 days. 

Check out all of the COLUMBUS® Craft Meat products here!

Charcuterie Cream Cheese

I love bagels. As a native of the tri-state area, bagels have been a fabric to my everyday life since I was a kid. Nothing beats a fresh bagel smeared with cream cheese with an iced coffee, the perfect morning! If you’ve stepped into a bagel shop at some point in your life, you’ve seen the variety of cream cheese mounds displayed in the deli case. These flavors range from plain to chive, scallion to veggie, and of course the beloved lox spread. As a cheese plate connoisseur, I had the idea to take my favorite savory salami pairings and mix them together with whipped cream cheese. This is charcuterie cream cheese.

What you’ll need

• Whipped Cream Cheese

• Sliced Salami (diced)

• Roasted Red Peppers (diced)

• Castelvetrano Olives (diced)

• Chives (chopped)

• Cracked Black Pepper

• Bagel

Mix together the ingredients and shmear on a bagel for the most decadent, savory and cheesy breakfast! This cream cheese is very customizable too. For a spicy option, sub spicy sopressatta for the salami. Don’t like olives? Use cucumbers for a fresh crunch. The options are endless!

Watch here for a step by step video.

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