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Coppa canapes recipe

Coppa canapes recipe



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This is an easy, delicious no-cook canape that works well with coppa or any other dry cured Italian ham.

8 people made this

IngredientsServes: 10

  • 1 crusty baguette
  • 1 200g tub cream cheese, room temperature
  • 25 large basil leaves, washed and dried
  • 25 thin slices coppa ham

MethodPrep:15min ›Ready in:15min

  1. Slice baguette on the diagonal into 25 slices about 2cm thick. Spread slices generously with cream cheese.
  2. Place a single basil leaf on top of the cream cheese and press down slightly so basil adheres to cheese. Top with a thin slice of coppa.

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Reviews & ratingsAverage global rating:(10)

Reviews in English (9)

by coolmonkshoes

We made these for a New Years party. They were a big hit with the party goers and super easy to make. We used mascarpone cheese instead since we had it in the fridge but I'm sure it would be great with cream cheese.-01 Jan 2008

by SunnyByrd

Very good and so easy! I used 2 basil leaves per bread slice and served them with sliced cantaloupe. Thanks for the recipe!-16 Aug 2008

by lisa j

Easy, easy and my guests cleaned the plate. I did half capicola and half sopressato. Sopressato went first. Took another's advice, 2 basil leaves (one is too subtle) and served with melon slices. I gave 5 stars for the quick easy and relatively inexpensive idea.-29 Sep 2008


How to Make Capicola at Home

I will admit that I am a bit of a snob about certain foods. No matter how strange or inappropriate the time or setting, there are certain dishes that I will always order. I have been this way since I first started working in a French kitchen at the age of 14. I had tried capicola a few times before, but really became hooked on charcuterie when I spent a few summers in Italy in my early 20’s.

Cured meats have always held my heart for a few reasons. They are salty, fatty, spicy, and rich in flavor.

Capicola is one of them. It is a dry aged pork neck. Once prepared properly, it is sliced thin and eaten as a snack with crusty bread, cheese, and condiments.

It can also stay preserved for quite a long time. This is just an added benefit to the wonderful flavor.

It is not uncommon for me to order a charcuterie board even for breakfast if given the chance. While everybody else peppers their fried eggs, the waiter hauls out a giant slab of wood littered with meats and cheeses. I cannot help but laugh at the embarrassment I cause.

For me, there is just a romantic nostalgia associated with cured meats. I always picture a group of jolly Italians gathered around a massive table. I envision them cutting paper-thin slices of meat with an ancient knife, gulping home-made wine, and singing all night. I suppose it does not always happen that way.

In this article I will explain how to make capicola by curing and aging it, so that you too can become a charcuterie enthusiast (if you are not already).

Hopefully this will open up your world to all the delicious cured meats that are out there for you to discover.


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Followed recipe exactly and it was tasty, but "the judges" and I felt it needed a salty component to offset the extreme sweetness of the dates. Will make it again, but with either a bit of crumbled feta or minced green olive.

I really wanted to love this because I love all the ingredients, but it was really bad! The flavors just didn't seem to mesh and I ended up throwing the whole lot out to spare myself the embarrassment of serving them to my friends.

Very yummy and refreshing - was looking for something easy and healthy. The only addition I made was to add a pinch or two of salt (there is nothing better than the combo of salty, sweet and sour!)and a little of lime zest into the mix (all the liquid exploded out of my mini food processor when I mixed this up and I was afraid I lost a lot of the lime juice I added). Took to a church function and got rave reviews as well as a lot of question about what jicami is.

I was shocked by how many people raved about this -- even people who had never tried jicama. I needed more jicama than the recipe called for. Can't wait to make this again.

I have made this recipe for several parties at all times of year and it always gets raves.

Eventhough it's more of a summer recipe. made this for a Christmas Party appetizer. everybody loved it. Easy to prepare. I would not change anything.

Made for an outdoor cocktail party on a very warm summer's evening. Quite easy, refreshing, many interesting flavors from the lime juice and mint. Sort of sweet/sour. My only reservation is that it didn't go well with the crisp, herbaceous sauvignon blanc I served--and perhaps it would be difficult to pair with any wine--because it is a bit sweet. So, although I'm only giving it 2 forks (for that reason) I would make it again if serving a sweeter drink.

Yumm! So refreshing with the mint, and an unusual appetizer on a hot night. The lime juice was a really nice balance with the sweetness. Will definitely make this again!

I made this as an appetizer before a dinner party and it was a big hit. 3 people requested the recipe. I found it easier to mix in the lime juice in the food processor

I served this as an appetizer for a dinner party. We all thought it was OK, maybe a little too sweet. No one went back for more, unfortunately.

Very palate cleansing due to the mint. We served at a cocktail party and it was a hit (though some people were confused thinking the date mix was some sort of meat pate). Perfect for hot summer outdoor parties - light and refreshing

Made this for a going away party during Ramadan here in Saudi Arabia where dates are plentiful. rave reviews. will make again on the "other side".

This heart healthy recipe is easy to make, tasty, and even pretty. We were looking for something to make with dates that had been brought to us from Israel, and it was a very nice dish.

These were wonderful. I was suprised how much everyone in my group gobbled them up.

I made this for a vibrant fresh beginning to a Latin meal. For a really pretty presentation, buy the biggest and freshest dates you can find. Carefully pit them by slitting one side to remove the seed - then stuff them with the jicama mixture.


Thanksgiving Practice Round: Appetizers and Hors D’oeuvres

Using cocktail swords for appetizer skewers is great, because they’re swords. On top of it all, “coppa caprese” is fun to say. Make these hefty two-bite appetizers for your next shindig and watch them vanish from the platter.

Recipe: Mushroom Pâté

Woodsy and earthy, this tasty terrine makes an impressive vegetarian appetizer. Spread it on a warm, crusty piece of baguette and you’ll leave your guests swooning. If you have leftover pâté, heat it up in a skillet with a little cream and chicken broth for a quick yet exquisite pasta sauce.

Recipe: Onion And Olive Pissaladière

This savory caramelized onion tart hails from Nice in the Provence region of France. Known for its thick dough and lusty topping of flavorful onion confit and luscious Caillette or Niçoise olives, this sophisticated pizza can be enjoyed as an appetizer or main dish. To save time, you can use ready-made pizza dough for the crust instead of making your own. You can also divide the dough into quarters and make four individual sizes instead. Use a gluten-free pizza dough to make this gluten free.

Recipe: Mini Stuffed Lamb Meatballs With Pomegranate Glaze

These mini stuffed lamb meatballs are just about everything you could ask for in a one-bite party snack: meaty, cheesy, tangy, savory and sweet all at the same time. Do not underestimate the amount of these people will eat, particularly the ones who realize they love ground lamb all of a sudden after years of claiming not to like lamb.

Recipe: Rosemary Black Olive Grissini

These long, thin, crunchy breadsticks appeal to the child in me. I love how they snap when bitten and release their olive undertone. Even more, I love to play with them. Use them instead of a spoon to stir crème fraîche into your soup. Turn them into edible chopsticks and devour some roasted cauliflower or challenge your fellow diners to a grissini duel. The winner gets all the breadsticks.

Recipe: Fresh Cucumber, Mint And Dill Mousse

This is tzatziki transformed into a simple, refreshing mousse. It is very light and innocent of garlic: Serve a slice with very good smoked salmon as a starter, or present it garnished with dill as part of a medley of mezze.

Recipe: Smoked Fish Dip With Spicy Pickled Peppers And Torn Crostini

Need an easy, flavorful and light appetizer to keep the crowd in check while the whole pig roasts? These ultra-casual crostini — seriously, don’t even slice the bread, just tear it apart, toss with finely chopped garlic and olive oil and toast briefly in a hot oven — sport smoked fish spread and tangy, spicy pickled peppers. It’s a match made in grill party heaven.

Recipe: Moroccan Chicken Patties With Date Confit

Each of these diminutive spiced chicken patties is served on a lettuce leaf with red onion and cilantro, topped with a spoonful of sweet chili-hot confit. Serve as a light meal with couscous and salad, or as canapes.

Recipe: Oysters With Calvados

While many prefer their oysters au naturel or very simply fried, there’s nothing wrong with adding a little booze to the party and heating things up. The fruity flavor of Calvados, an apple brandy from France, is the perfect light enhancement. With additional sweetness and tang from fresh grated apples (use your favorite kind), this is one hors d’oeuvre that requires all your oyster-shucking skills.

Recipe: Crispy Prosciutto Bites

Placing your starter of choice on a meaty shard of oven-crisped prosciutto will delight everyone from glutard to bodybuilder (and irritate every vegetarian and vegan to boot). Using dense, ashy smoked mozzarella rather than its fresh counterpart ensures a nice, crispy chip. And using our fool-proof homemade pesto recipe and how-to guide on roasting perfect red peppers ensures that you know how to make pesto and roast red peppers.


Prosciutto Cups

Crisped prosciutto cups filled with sun-dried tomato mayonnaise, arugula and capped off with a cherry tomato. Like a BLT in a cup!

Ingredients

  • 6 slices Prosciutto
  • 2 Tablespoons Sun-dried Tomatoes, Not In Oil
  • 1 cup Mayonnaise
  • 1 clove Garlic, Smashed Or Minced
  • ¼ teaspoons Salt
  • 1 pinch Pepper
  • 1 cup Arugula
  • 6 whole Cherry Tomatoes

Preparation

Preheat oven to 350F. Cut prosciutto slices in half (roughly in 3 X 3 inch squares). Spray 12 cups of a mini-muffin tin. Press prosciutto squares into tins with fingers to mold them around the tin and make cups. It’s ok to allow some to drape over top part of muffin pan. Bake uncovered for 12 minutes. Remove proscuitto cups from pan gently and place on paper towel to asborb any excess oil.

Chop sun-dried tomatoes finely. In a medium bowl, mix together mayo, sun-dried tomatoes and garlic. Add salt and pepper and mix to combine. Spoon 1/2 – 1 1/2 teaspoons of the mayo mixture into each cup.

Chop arugula finely and press some on top of the cups. Slice cherry tomatoes in half and place one half on each cup.

This is also wonderful with 1/2 cup salsa, half cup sour cream and topped with chopped red peppers and an avocado chunk.


Low Carb Antipasto Salad

It’s be a super long week and it’s only Wednesday. Work is crazy this week and traffic is insane with school starting/post hurricane/flooding. It takes me three times as long to get home from the office as it did three weeks ago. Though I feel like normalcy is slowly returning to most of Houston. The flood waters are receding, people are returning to work, and homes are being repaired. Woo! All of that being said, I definitely needed an easy lunch to power the week. This Low Carb Antipasto Salad was the perfect solution. It comes packed with flavor, is super colorful, and has all of those charcuterie meats you crave! It’s also dairy free, gluten free and mostly paleo.

Low Carb Antipasto Salad Ingredients

This vibrant salad has a fun mix of charcuterie meats and marinated vegetables.

The Meats

Cue all of the glorious, salty, briny and delicious meats. This salad has a healthy helping of prosciutto, dry coppa, Crespone and Genoa salami. I LOVE the Crespone – a course ground salami from Northern Italy often seasoned with salt, pepper, garlic and wine. I pick up the Columbus Crespone at my local grocer, and it’s so good. Dry coppa is another favorite of mine. It’s tender, fatty and has a hint of red wine flavor. The Columbus Dry Coppa is my fave. Prosciutto and Genoa salami are fairy ubiquitous, and many grocers carry at least one brand. If I want to splurge, I pick up some of the San Daniele 24 month aged prosciutto.

The Dressing

Believe it or not, Boar’s Head Deli Dressing is straight up olive oil, red wine vinegar and spices. That’s it! No hidden sugar or other additives. We love it because it’s dairy free, gluten free, Whole30 and low carb. What more could you ask for? It’s also super flavorful, and does a good job of coating the lettuce leaves. Any other red wine vinegar based dressing will work with this salad – homemade or store bought.

Everything Else

The other fun salad ingredients include marinated artichoke hearts, fire roasted red peppers, pepperoncini’s, marinated olives, and sweet cherry peppers. Oh! There are fresh grape tomatoes, too. All of these ingredients are chopped up before being tossed with lettuce and dressing. Every bite of the salad will be bursting with flavor.

What are some of your favorite antipasto salad ingredients? Do you have a favorite dressing? Please share in the comments! I hope you enjoy.


Italian meat recipes

The beauty of cooking meat in Italy is in its variety. The country is famous for its cured meats – prosciutto, pancetta, coppa and bresaola, just to name a few – but Italians are happy to eat meat and game in almost any way, shape or form (apart from chicken with pasta – that tends to be a big no-no).

Similarly, meat eating in Italy can range from rustic to avant garde, and anything in between. Matteo Metiullo's Seared venison, pistachio purée, lemon honey and wasabi rice chips is a great example of how Italian chefs are pushing the boundaries of their cuisine, as is Norbert Niederkofler's Trio of lamb with nettle purée, cherry gel and salsify crisps. Meanwhile, Alessandro Gavagna's Roasted veal shin with potatoes is equally delicious, and is as simple and unfussy as you can get. Check out this Vitello tonnato recipe from Luca Marchiori, too – a classic Piedmontese veal dish.

There's a huge range of recipes in our collection of Italian meat recipes, so there's bound to be something that takes your fancy. Scroll through the recipes below and find something delicious for tonight's dinner.


Hosting A Perfect Antipasto Happy Hour

I love entertaining. It’s one of my favorite things in life. Getting to make food, prepare drinks, make sure everyone is having a good time – I love it all. For some people, this isn’t the case. In this post, I will go over why I picked an Antipasto Happy Hour, how to make a stress-free plan, and how to do it all in the comfort of your own home.

To-Do List

  1. Narrow down a guest count and guest list.
  2. Pick a day and time. Invite your guests.
  3. Pick a menu. Be sure to find out from your guests if there are any allergies or special diet restrictions. Take these into consideration when making a menu.
  4. Choose and purchase any decorations, napkins, small plates, food cards, flowers, etc.
  5. Make a plan. Figure out when you will clean and prepare your house, grocery shop, and a timeline for prep/cooking.
  6. Execute your plan.
  7. Most importantly, enjoy yourself the night-of! Keep in mind, your guests are clueless about exactly what you had planned. If something isn’t perfect, it’s okay!
Narrow Down a Guest List

First and foremost, decide how many people you want to host. On a weeknight (or workday), I advise no more than six people total. A non-work day lends more time for prep and execution. Feel your guests out for best days of the week. Let them know if you need them to bring drinks, alcohol, games, or anything at all.

Pick a Date and Time, Tell Everyone and Pick a Menu

Next, pick a date and time. Once you select your date, send out an invitation. Do this a few weeks in advance to allow your guests time to arrange their schedules. If you’re going a more informal route, a text, email or private social media invite will suffice. If your crowd runs more formal, you can send a snail mail invitation. It’s fun to get a letter or invitation in the actual USPS mail.

Just after sending out invitations, narrow down a menu. Before making final menu selections, make sure you are aware of any allergies or dietary restrictions your guests may have. Take these into consideration when planning your menu. If you are unsure if a dish or food is appropriate for someone, just ask.

One of my favorite, easy DIY happy hour menus is a selection of antipasto items. Cheeses, fruits, pickled vegetables and crackers are perfect for vegetarian guests.

A meat plate with a variety of aged meats, like salami, pepperoni, prosciutto and dry coppa ties it all together. An Antipasto Happy Hour is an easy way to present an elegant and gorgeous looking spread.

Serve the meats and cheese with a smattering of olives, crackers and a one or two additional bite-sized appetizers (like my Herbed Goat Cheese Stuffed Goldew Peppers or these Smoked Salmon Canapes) for a hearty selection of food.

Cocktails & Drinks

Pick a cocktail (or cocktails) for your special evening. Choose something that is in line with the time of year, or goes along with your food selection. For this particular happy hour I hosted back in November, I chose to serve my Cranberry Pomegranate Moscow Mules and a bottle of rosé.

Be sure to have a selection of non-alcoholic drinks available as well.

Pick Decorations, Napkins, Plates, Flowers, and Place Cards

Seven to ten days ahead of time, pick out what napkins, plates, silverware, glasses and serving platters you will use. This will give you enough time to order or shop for anything you are missing. When choosing a platters for plating, think about the food you need to plate, how it will be prepared, and how large or small of a plate/serving dish you need. Be sure to wash and dry all dishes, glasses, silverware, etc. the day before your happy hour.

In addition to plates and such, pick out any decorations, flowers, or place cards you would like. Pick up flowers the day before or day-of the happy hour.

Make a Plan

Once your details are nailed down, put together a schedule for the week of your fabulous antipasto happy hour (or whatever menu you chose!). Write out a schedule for the 48 hours leading up to your event. Include things like washing dishes, pulling out plates/platters, food prep, setting out food, and chilling drinks as needed. With an antipasto happy hour, you can prep the meat plate, cheese plate, and fruit the morning of your event (or even the night before). Just be sure to wrap it in saran, and store in the fridge. Also note, most cheeses are better when they rest at room temperature for an hour or so before serving, so keep that in mind.

Enjoy Yourself!

With the proper planning, rest assured that you can enjoy yourself for a fabulous evening with your friends. Plan a menu, make a schedule, get as much ready the day before or morning of, and voila! The perfect happy hour right in your own home.


Meet Our 4 Lasagna Contenders

Lasagna comes in all shapes and sizes, but for this battle I wanted to stick with Italian-American lasagna, which is the style I grew up eating. In Italy, classic Lasagne alla Bolognese is made with layers of fresh pasta, Bolognese sauce, and bechamel sauce. Italian-American lasagna, however, typically means dry noodles, a simple meat sauce or marinara, and multiple types of cheese instead of bechamel (a combination of ricotta, mozzarella, and Parmesan is standard). The very best Italian-American version is what I was after in this showdown.

I chose four recipes that each took a unique approach to this type of lasagna. Allrecipes’ version, by John Chandler, featured layers of pasta, ground beef sauce, ricotta, mozzarella, and Parmesan and had an overwhelmingly positive five-star rating and over 13,000 reviews. Martha Stewart’s recipe also included the classic components, but featured a unique technique for preparing the noodles. I’ve always viewed Giada de Laurentiis as a trusted source for both Italian and Italian-American recipes, so I knew I had to include her recipe (I was also interested in her addition of spinach). I rounded it out with Ina Garten’s recipe, which swapped the beef for turkey.


From Corsica: The Recipes Corsica by Nicolas Stromboni

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