The KaiKai Book

Method I: - sliced ​​salami with pepper - tortilla - paprika cream cheese - black olives - parsley Smear the tortilla with cream and paprika cheese, cut into 2-centimeter strips. Cut the salami slices in half, arrange them into tortilla strips so that the salami overlap. At one end, put the olive and roll it like a roulade. Set on a platter, stuff half the olive on the spatula, pierce the tortilla and put the other half of the olive. Finish with parsley by putting in the leaf olives. Method II: - salami in slices with pepper - baguette - hard - boiled egg - pickled cucumber - mozzarella cheese in balls - cream cheese pepper - parsley - olive oil We cut the baguette crosswise into 1-1.5 cm strips, sprinkle with olive oil, bake in an oven preheated to 200 degrees for 2-3 minutes. Cut the pickled cucumbers into centimeter pieces, eggs into slices, cream cheese mozzarella balls in half. After removing the baguette from the oven, smear cream and paprika cheese, put a slice of egg, parsley. Roll the salami into a frill, put the egg on one side. Put the mozzarella cheese and pickled cucumber on the spatula, stick the eggs diagonally on the other side - sticking them in the salami. Method III: - salami in slices with pepper - baguette - pickled cucumber - dill - cream cheese - olive oil We cut the baguette crosswise into 1-1.5 cm strips, sprinkle with olive oil, bake in an oven preheated to 200 degrees for 2-3 minutes. After removing the baguette from the oven, smear with cream-paprika cheese, put a pickled cucumber, cut into slices and a dill sprig. Olives are cut on one side. We roll the salami into a harmonica, put a cut olive in the middle, and place on a cucumber. We put a spatula inside.