Salami and Whipped Fetta Canapes

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Mike makes Salami and Whipped Fetta Canapes in 30 minutes, crisping salami into crunchy cannoli style shells then piping in a light whipped fetta and cream cheese filling with lemon and chives. Finish with pistachios or herbs and a tiny drizzle of honey or hot honey for that perfect sweet salty balance. Ideal for easy entertaining, game day, or a snack platter upgrade.

Ingredients

• 16 slices salami
• 100g feta cheese
• 50g cream cheese, softened
• 1 tbsp extra virgin olive oil
• 1 tsp lemon zest and juice
• 1 tbsp chopped chives
• Sea salt and freshly ground black pepper, to taste

To Serve

• 1 tbsp finely chopped pistachios or herbs (optional, for garnish)
• 1 tsp honey or hot honey (optional, to drizzle)

Method

1. Preheat the oven to 200°C. Lay the salami slices on a baking tray lined with baking paper. To shape the cannoli, make an incision at 6 o’clock to the centre, and roll into a cone. Place the cone seal side down on the baking tray.
2. Bake for 3 minutes, or until the salami is crisp and slightly curled. Remove from the oven, allow to cool for 1–2 minutes, then carefully slide off the moulds. Cool completely on a wire rack — they will firm up as they cool.
3. Meanwhile, make the whipped feta. Combine the feta, cream cheese, olive oil and lemon zest in a food processor and blend until smooth and light. Stir through the chopped chives and season with a little sea salt and black pepper to taste.
4. Spoon the whipped feta into a piping bag and pipe into both ends of each crisp salami cannoli shell. Arrange on a platter and, if desired, garnish with chopped pistachios or herbs and a light drizzle of honey or hot honey for balance.