Ingredients

• 12  thin slices provolone cheese (6 to 7 oz.)
• 1/2  cup Gorgonzola cheese, softened (2 oz.)
• 1  Tbsp. milk
• 12  thin slices soppresata or premium Genoa salami (about 4 oz.)
• 12  large fresh basil leaves
•   Assorted crackers or flatbread (optional)

Directions

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

2. To make one of two rolls, on waxed paper slightly overlap 6 slices of provolone to form a rectangle. Top with 6 slices of salami and 6 basil leaves. Dollop half the Gorgonzola mixture on the basil leaves. Roll, beginning from the short side of the rectangle and 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 at least 30 minutes and up to overnight. Cut rolls in 1/2-inch slices. Serve with crackers or flatbread. Makes 10 (2 slice) servings.