2 x 150 g tubs onion and chive cream cheese
120 g baby spinach leaves
360 g shaved hot sopressa salami
Tomato chutney and small fresh basil leaves, to garnish (optional)
- Place one wrap on a clean bench. Spread all over with 2 tbsp cream cheese.
- Divide spinach and salami into six portions each. Arrange one portion of spinach over cheese. Arrange one portion of salami in a single layer over spinach. Roll up firmly from one short side, then wrap firmly in plastic wrap. Refrigerate for 2 hours, or until firm.
- Cut wraps into 2cm-thick slices. Arrange on a platter. Garnish with chutney and basil (optional).