100 slices of Salami
2 1/2 lbs Cream Cheese
10 oz Blue Cheese
9 Tbsp Heavy Cream
6 Tbsp fresh Dill
6 Tbsp Cognac
Cut the Salami in half. Mix all ingredients together, spread 1 tsp onto each half of Salami and roll into a cone shape, using a little of the mixture to seal. You can also substitute Quantro for the Cognac. Gourmets Menu Cookbook and
Karen Johnston.
