Ingredients
| 1 | 8 oz package cream cheese, at room temperature | |
| ½ cup | Italian cheese blend, grated | |
| ¼ cup | Pastene Pitted Kalamata Olives, chopped | |
| ¼ cup | Pastene Roasted Red Peppers, chopped | |
| 8-10 | thin slices salami, diced, about 2 oz | |
| 1 | 6.5 oz jar Pastene Quartered and Marinated Artichoke Hearts, drained and chopped | |
| ⅛ tsp | red pepper flakes | |
| 1 | 2 oz jar Pastene Pignoli (pine nuts), toasted | |
| assorted crackers, for serving |
Directions
- Mix the cream cheese, Italian cheese blend, olives, roasted red peppers, salami, artichoke hearts and crushed red pepper flakes in a medium bowl until well combined. Chill until firm and the flavors have blended, at least 4 hours or up to overnight.
- Shape the mixture into a ball and roll in the pine nuts. Serve with the crackers.
