A N TIP A STO PIN W H EELS
12
thin slices provolone
cheese (ôtoyoz.)
’/2
cup Gorgonzola cheese,
softened (2 oz.)
1
Tbsp. milk
12
thin slices sopressata or
premium Genoa salami
(about 4 oz.)
12
large fresh basil leaves
Assorted crackers or
flatbread (optional)
1.
Let provolone cheese stand at room
temperature for 30 minutes. Meanwhile, in a
small bowl combine Gorgonzola and milk.
2.
To make one of two rolls, on waxed paper
slightly overlap
6
slices of provolone to form a
rectangle. Top with
6
slices of salami and
6
basil leaves. Dollop half the Gorgonzola
mixture on the basil leaves. Roll, beginning
from the short side of the rectangle and using
the waxed paper to lift and roll. Wrap roll in
waxed paper or plastic wrap and place seam
side down on a platter. Repeat to make second
roll. Refrigerate wrapped rolls at least 30
minutes and up to overnight. Cut rolls in
Vi-inch slices. Serve with crackers or flatbread.
MAKES 10 (2-SLICE) SERVINGS.
GRAND PRIZE
Prizes valued up to $10,0 0 0 will be awarded for the best
Prize Tested Recipe of theyear. Seepage 703 for details.
PH O TO S
ANDY LYONS
STYLIN G
JILL LUST
