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Salami Cornets

  • Yield: 15 cornets


  • 8 ounces goat cheese, softened
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons chopped fresh chives
  • 1 1/2 teaspoons minced garlic
  • 1 tablespoon chopped fresh basil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 pound thin slices Genoa salami (about 15 very thin slices of 5-inch diameter salami)
  • Parsley, garnish


  • In a bowl, cream together the goat cheese, cream cheese, and butter using a rubber spatula or heavy wooden spoon. Add the chives, garlic, basil and black pepper, and mix well until smooth and creamy. Adjust the seasoning, to taste. Transfer to a pastry bag fitted with a small tip. One at a time, pipe the flavored filling into the sliced salami, turning the salami over onto the filling to form a cornet, or horn shape. Refrigerate until slightly firm.
  • Arrange on a decorative platter and garnish with parsley. Serve cold or at room temperature.