These Salami and Cheese Puff Pastry Twists are made with only three ingredients making them super easy and irresistibly delicious!

What goes into making a dish, 'gourmet'? Here at LTG, we've dedicated ourselves to building a brand of recipes that are accessible, delicious (of course), and that feel gourmet. Because in our hearts, gourmet isn't solely about a price tag- though an expensive bottle of wine or a fancy cut of meat is always a welcomed treat. Gourmet, in our hearts, is a dish that brings out the best flavors, brings together the best company, and creates the best memories.

All that said, today we are bringing you a very simple, minimalist recipe that can feel maximalist due to its versatility, or if you're serving it on a decked-out appetizer board. Either way, we've got you covered with pairings, serving suggestions, and of course, ingredient notes.

Super Easy Salami and Cheese Puff Pastry Twists

Ingredient Checklist – Everything You’ll Need

Puff Pastry - Puff pastry is what makes these twists so delicious. The crisp flaky layers pair so well with the cured meat and cheese. You can use biscuit dough or make your own, but puff pastry is just so easy to work with considering you're using store-bought and not homemade. In the spirit of keeping summer cooking effortless, puff pastry reigns supreme.
Salami - Any cured meat works well here so whatever you have on hand, whatever may be on sale that week at the deli counter, or whatever you fancy. I had Salami left from a party the previous and wanted to use it up. However, Prosciutto, Mortadella, Pancetta, or Soppressata can be swapped.
Cheese - Much like with the cured meat, a variety of different cheeses can work. It depends mainly on preference. I used Provolone for today's recipe, but feel free to wrap it with Mozzarella if you want a more melty, cheesier pull. Swiss, Gruyere, Gouda, or even grated Parmesan. I like using the sliced cheeses as they are easier to fold and twist.
Additional Ingredients - Like I mentioned earlier in today's post, make today's recipe your own if you're feeling creative. Here some ways to do so:
- Herbs: Brush on Italian seasoning with a little melted butter for a soft breadstick-style finish. I like Italian seasoning here or just a sprinkle of garlic flakes.
- Pesto: If you have an abundance of fresh basil, try our basic pesto recipe and brush the pastry dough with it before layering the meat and cheese.
- Marinara: Basically pizza twists at this point, but why not?! Brush some marinara on the pastry dough before layering and don't forget to reserve some on the side for dipping later!

Serving suggestions

Perfecting the art of gourmet comes in a variety of ways. Sometimes, you take something simple and make it a work of art.

Over the years, we've shared our love of charcuterie boards, which is the definition of food art.

Today's recipe was made for an appetizer board. Take for instance our Italian Antipasto Board where you can easily swap the mini pizzas for these twists. The salty profile plays beautifully into sweet fruit, briny olives, and peppers. Alternatively, to give it a more summery feel, you can follow along with our Perfect Charcuterie where we served grilled stone fruits, creamy cheeses, and a marinated caprese salad. Finally, the selection of cured meats makes a Charcuterie board complete. Get creative, add your own spin to it, and make it your own.

Wine Pairings

So, let's talk about wine pairings for your summer Charcuterie. If you're wondering what wines pair well with today's recipe, we have a few suggestions for you. As you know, we have an extensive array of wine reviews here at the LTG cellar that you can peruse through but below are some of our own favorite selections for today's theme:

Valdo's 1926 Cuvee - This bubbly prosecco is what I've dubbed 'summer in a bottle.' It's crisp and refreshing with a light sweetness that lingers after each sip. I love it with the heartiness of a Charcuterie.
Carizza Insolia Sicilia - We spoke about how this chardonnay can be quite versatile as far as white wines go, though we do prefer it as an aperitif.
Rosé - For those who love rosés, let's look to France for a selection that holds enough body but is still light enough for the summer temperatures. This pair from Cotes de Provence might just be what you're looking for.
Malbec - If you prefer red wine over white, then may we suggest a bottle of Antigal Uno Malbec? It's a full-bodied red that pairs well in many settings and just as much so, on its own. Because of this, we love it with hearty appetizer boards and it drinks well above its price point.