Print
Bruschetta with Goat Cheese and Capocollo
Total:
10 min
Active:
10 min
Yield:
12 servings
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
12 servings
Level:
Easy

Ingredients

  • 4 ounces goat cheese
  • 1 1/2 cups fresh ricotta cheese
  • 2 tablespoons minced fresh chives
  • Kosher salt and freshly ground black pepper 
  • 1 baguette, sliced into 1/4-inch rounds 
  • 1 pound capocollo, thinly sliced 

Directions

Put the goat cheese in a large mixing bowl and, with the back of a wooden spoon, cream into a smooth paste. Add the ricotta and chives and stir to combine. Season with salt and pepper (if your capocollo is really salty, use less salt here).

Heat a bread grill or grill pan and toast the baguette slices in batches until they begin to char, about 1 minute per side. Transfer the toasted slices to a bowl and loosely cover with foil to keep warm.

Spoon a dollop of the cheese mixture onto the warm bread slices. Fold a slice of capocollo and place on top of the cheese mixture on each. Serve immediately.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Bruschetta with Sauteed Mushrooms

Recipe courtesy of Debi Mazar and Gabriele Corcos

Cheesy Tomato Bruschetta

Recipe courtesy of Joseph Simmons

Bruschetta Pizzaiola

Recipe courtesy of Debi Mazar and Gabriele Corcos

Chickpea Bruschetta

Recipe courtesy of Laura Vitale

Calabrian Scrambled Eggs with Jalapeno Pesto Bruschetta

Recipe courtesy of Bobby Flay

Bruschetta

Recipe courtesy of Alton Brown

Bruschetta

Recipe courtesy of Emeril Lagasse

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here