Ingredients
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12 thin slices provolone cheese (6 to 7 oz.)
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½ cup Gorgonzola cheese, softened (2 oz.)
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1 tablespoon milk
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12 thin slices soppresata or premium Genoa salami (about 4 oz.)
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12 large fresh basil leaves
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Assorted crackers or flatbread (optional)
Directions
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Let provolone cheese stand at room temperature for 30 minutes. Meanwhile, in a small bowl combine Gorgonzola and milk.
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To make one of two rolls, on waxed paper slightly overlap 6 slices of provolone to form a rectangle. Top with 6 slices of salami and 6 basil leaves. Dollop half the Gorgonzola mixture on the basil leaves. Roll, beginning from the short side of the rectangle and using the waxed paper to lift and roll. Wrap roll in waxed paper or plastic wrap and place seam side down on a platter. Repeat to make second roll. Refrigerate wrapped rolls at least 30 minutes and up to overnight. Cut rolls in 1/2-inch slices. Serve with crackers or flatbread. Makes 10 (2 slice) servings.
Nutrition Facts (per serving)
| 122 | Calories |
| 10g | Fat |
| 1g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 122 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 5g | 25% |
| Cholesterol 28mg | 9% |
| Sodium 426mg | 19% |
| Total Carbohydrate 1g | 0% |
| Protein 8g | 16% |
| Calcium 161.5mg | 12% |
| Iron 0.4mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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