A quick & easy appetizer that has salty, (slightly) spicy, & sweet elements all in one.
I've also made these using Boursin cheese instead of regular cream cheese, and other dried fruits such as Craisins, golden raisins, dried tropical fruits. And I've used proscuitto in place of the salami.
In a medium bowl, bring the cream cheese to room temperature, cream well to soften. Reserve 3 tablespoons of cream cheese, leave at room temperature. Stir the diced apricots, mayonnaise and Tabasco into the bowl of cream cheese.
Spread a heaped teaspoon of cream cheese mixture on a salami slice, making sure it's spread all the way to the edge. Place a second salami slice on top and spread with cream cheese mixture. Repeat with one more slice & cream cheese and top with a fourth slice of salami. Repeat this process with the remaining ingredients to make 4 stacks of 4 slices of salami. Place on a flat plate or tray, cover with plastic wrap and refrigerate for 2 hours.
Spread the 4 oz of finely chopped dried apricots on waxed paper in a 3/4 inch wide strip. Lightly spread the reserved cream cheese around the sides of the stacks. Roll the sides over the chopped apricots, press on well. Cover and refrigerate. To serve, cut each stack into 4 triangles. Place a toothpick in the center of each and arrange on a platter.