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.

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