There is a quiet beauty in taking simple, cured provisions and elevating them into something that feels like a feast. While this recipe hails from the mid-century archives, it fits perfectly into a rustic kitchen.

These Salami Stack-Ups are deceptive in their simplicity. What looks like a complex layered hors d’oeuvre is actually a matter of patience and assembly. The sharp, salty bite of the cured meat contrasts beautifully with the rich, velvet texture of the herbed cream cheese. They look stunning arranged on a dark timber board, looking like savory little layer cakes, ready for a gathering around the hearth or a quiet evening indoors while the rain falls against the glass.

Why This Recipe belongs in a Rustic Kitchen

Minimal Ingredients: It relies on pantry staples and long-lasting cured meats.
Visual Appeal: The red and white distinct layers create a striking visual without the need for fancy garnishes.
Make-Ahead: These require chilling time, making them the perfect “set it and forget it” appetizer before guests arrive.

The Equipment

Small mixing bowl
Spatula or butter knife
Plastic wrap or parchment paper
A very sharp knife (essential for clean cuts)
Cocktail picks

The Ingredients

Cream Cheese: 3 oz package, thoroughly softened (room temperature is key for smooth spreading).
Chives: 2 teaspoons, fresh and finely chopped. This adds a necessary touch of greenery and oniony bite.
Mayonnaise: 2 tablespoons. This loosens the cream cheese just enough to make it spreadable.
Tabasco Sauce: Just a dash. It cuts through the fat of the cheese and meat.
Salami: 25 thin slices. Genoa or Hard Salami works best here. Ensure they are uniform in size.

Instructions

1. Prepare the Filling In a small bowl, combine the softened cream cheese, mayonnaise, chopped chives, and the dash of Tabasco sauce. Mix this vigorously until it is completely smooth and the herbs are evenly distributed.

2. Build the Foundation Lay out 5 slices of salami on your work surface. These will be the bases of your 5 stacks.

3. The Assembly Spread a thin, even layer of the cheese mixture onto each of the base slices. Place another slice of salami on top. Repeat this process until you have used 5 slices of salami for each stack. Note: Do not put cheese on the very top slice.

4. The Chill This step is non-negotiable. Carefully wrap each stack in plastic wrap. Place them in the refrigerator for at least 2 to 4 hours. The cheese needs to firm up again to act as the “mortar” for the bricks; otherwise, the layers will slide when you try to cut them.

5. The Reveal Unwrap the chilled stacks. Using a sharp knife, cut each stack into 6 wedges (like a tiny pizza). Spear each wedge with a cocktail pick to hold the layers secure.

6. Serve Arrange on a wooden board or slate platter. These are best served immediately while still cold.

If you’ve found value in these recipes and wish to help keep this little corner of the internet quiet and ad-free, please consider Buying Me a Coffee. Your support keeps the hearth warm and allows me to continue sharing these rustic traditions without the distraction of ads.