Gallo Salame & Cheddar “Pâté” Crisp

Recipe categories: 
Recipe ingredient list: 

1 sourdough baguette
1/2 lb. sliced Gallo Salame, shredded
1/4 lb. grated sharp cheddar cheese
3 cloves minced garlic, sautéed in ¼ tsp olive oil
3 tablespoons fresh oregano
1 tablespoon dry basil
3/4 cup Merlot Wine
2 tablespoons extra virgin olive oil

Recipe instruction list: 
  1. Pulse all ingredients in a food processor, adding wine slowly until reaching a smooth consistency.
  2. Cut baguette into 6-inch lengths, discarding the ends, and hollow the center bread leaving ¼ inch on the baguette for a shell.
  3. Stand the baguette on its side, laying a piece of plastic wrap under the side on the flat surface.
  4. Using piping bag with no tip, pipe in the pate making sure it is packed tight into the bread.
  5. Wrap loaf in plastic wrap.
  6. Repeat process for the other lengths of baguette. Chill overnight.
  7. Slice to serve.
  8. Drizzle with 2 tablespoons extra virgin olive oil when plating.
Recipe serving: 
12-14 One Inch Slices
Recipe image thumbnail: 
Recipe product: 
Gallo Italian Dry Salame Sliced