courtesy Emeril Lagasse
Ingredients
8 oz goat cheese, softened
4 oz cream cheese, softened
2 tbsp unsalted butter, softened
2 tbsp chopped fresh chives
1 1/2 tsp minced garlic
1 tbsp chopped fresh basil
1/2 tsp freshly ground black pepper
1/4 lb thin slices Genoa salami (about 15 very think slices of 5" diameter salami)
parsley, garnish
In a bowl, cream together goat cheese, cream cheese, and butter using a rubber spatula or heavy wooden spoon. Add the chives, garlic, basil and black pepper, and mix well until smooth and creamy. Adjust the seasoning, to taste. Transfer to a pastry bag fitted with a small tip. One at a time, pipe filling onto the sliced salami, turning the salami over onto the filling to form a cornet, or horn shaped. Refrigerate until slightly firm.
Arrange on a decorative platter and garnish with parsley. Serve cold or at room temp.
