Salami Cornets

• 8 ounces goat cheese, softened
• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 2 tablespoons chopped fresh chives
• 1 1/2 teaspoons minced garlic
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon freshly ground black pepper
• 1/4 pound thin slices Genoa salami (about 15 very thin slices of 5-inch diameter salami)
• Parsley, garnish

1. In a bowl, cream together the goat cheese, cream cheese, and butter using a rubber spatula or heavy wooden spoon.
2. Add the chives, garlic, basil and black pepper, and mix well until smooth and creamy.
3. Adjust the seasoning, to taste.
4. Transfer to a pastry bag fitted with a small tip.
5. One at a time, pipe the flavored filling into the sliced salami, turning the salami over onto the filling to form a cornet, or horn shape.
6. Refrigerate until slightly firm.
7. Arrange on a decorative platter and garnish with parsley.
8. Serve cold or at room temperature.

goat cheese, cream cheese, unsalted butter, fresh chives, garlic, fresh basil, freshly ground black pepper, thin, parsley

Taken from www.foodnetwork.com/recipes/emeril-lagasse/salami-cornets-recipe.html (may not work)