Salami Stacks - cooking recipe

Ingredients

8 ounces cream cheese, soften
3 ounces dried apricots, diced
4 tablespoons mayonnaise
1/2 teaspoon Tabasco sauce
16 dry salami, slice, danish
4 3/4 ounces dried apricots (extra)

Preparation

Reserve 3 tablespoons of soften cream cheese, leave at room temperature.
Stir 3 oz diced apricots, mayonnaise, and Tabasco into remaining cream cheese.
Lay 4 salami slices on a clean board.
Spread a heaped teaspoon of cheese mixture on each slice, making sure it is spread right to the edge.
Place second salami slice on top and spread as above.
Repeat with one more slice and top with the fourth slice.
Place on a flat plate, cover with plastic wrap, and refrigerate for 2 hours.
Take the extra 4 3/4 oz of very finely chopped apricots and spread on wax paper in a 1/2 inch-wide strip.
Lightly spread reserved cream cheese around the sides of the salami stacks.
Roll the sides of the stacks over the chopped apricots, pressing well.
Cover and refrigerate.
To serve, cut each stack into 6 triangles.
Place a toothpick in center of each and arrange on platter.