Antipasto Pinwheels

By Wollygator

Ingredients

• 12 thin slices provolone cheese (6-7 ounces)
• 1/2 cup Gorgonzola cheese, softened (2 ounces)
• 1 tablespoon milk
• 12 thin slices sopressata or premium Genoa salami (4 ounces)
• 12 large basil leaves
• Assorted crackers or flatbread (optional)

Preparation

Step 1

1. Let provolone cheese stand at room temperature for 30 minutes. Meanwhile, in a small bowl combine Gorgonzola and milk.

2. To make 1 of 2 rolls, on waxed paper slightly overlap 6 slices of provolone to form a rectangle. Top with 6 slices of salami and 6 basil leaves. Spoon half the Gorgonzola mixture on the basil leaves. Roll, beginning from the short side of the rectangle, 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 for at least 30 minutes and up to overnight. Cut rolls in 1/2-inch slices. If desired, serve with crackers or flatbread.