Bruschetta with Goat Cheese and Capocollo

  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 12 servings
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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 


  1. 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).
  2. 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.
  3. 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.

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