Olive and sun-dried tomato salami log

• 20 slices spicy salami 
• Crusty bread, to serve
• Assorted crackers, to serve

• 250g cream cheese, softened
• 1/4 cup drained sun-dried tomatoes, roughly chopped
• 1/4 cup pitted green olives, halved
• 2 Tbsp roughly chopped fresh flat-leaf parsley leaves, plus extra to serve
• 1 Tbsp drained baby capers, rinsed

• Step 1
  Make Cream cheese: Filling Place all ingredients in a medium bowl. Season with pepper. Gently stir to combine.
• Step 2
  Place a 40cm-long piece of plastic wrap on a flat surface. Arrange salami slices, slightly overlapping, on plastic to form a 28cm x 33cm rectangle. Spread cream cheese filling over salami. Place a second piece of plastic wrap over cheese filling. Using hands, smooth out filling to form an even layer. Discard top layer of plastic wrap.
• Step 3
  Starting from long side closest to you, roll up salami, removing plastic wrap as you go, to form a log. Wrap log tightly in plastic wrap. Refrigerate for 30 minutes or until firm.
• Step 4
  Using a sharp knife, cut log into 30 slices. Arrange on a serving plate. Sprinkle with extra parsley. Serve with crusty bread and crackers.

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