Truffle Tremor, Hot Soppressata and Pepper Jelly Crostini

December  3, 2012
0 Ratings
  • Serves 6 to 8
Author Notes

I found a version of this recipe using ham and truffle tremor in the Denver post and was moved to improve upon it using delicious hot soppressata (although sweet would be great too). I enjoy using Stonewall Kitchen's Pepper Jelly to create this easy and luxurious show-stopping hors d'oeuvre. Trust me, it flies off the plate! —Neurotic Kitchenista

What You'll Need
  • 1 foot-long baguette sliced in to 1/4 inch pieces
  • 1/4 pound thin-sliced hot or sweet Soppressata, rounds cut down the middle into half moons
  • 1 Jar 1 Jar Red Pepper Jelly - we prefer Stonewall Kitchen brand
  • 1/2 pound Cypress Grove Truffle Tremor Cheese (chilled for easy slicing)
  • 1 handful Baby Arugula or other spicy flavored micro greens
  • 3 tablespoons White or Black Truffle Oil (Optional)
  • Sea Salt, to taste
  1. Slice your bread. Toast it, or if using optional Truffle Oil, brush the bread with Oil before toasting, finishing with a very light sprinkle of Sea Salt.
  2. Remove cheese from the fridge and cut off the back portion of the rind for easier slicing. Warm a flat edged knife in a cup of hot water and cut thin, triangular slices of cheese. Wipe your knife and rewarm in water between each slice. Note: If slicing proves difficult or cheese breaks apart, feel free to let it come to room temperature and spread it/press it onto the bread - it will be just as tasty!
  3. Place a triangle of cheese in the middle of your bread round. Place two half moon pieces of soppressata onto the cheese folded in half, or in whatever formation looks nice, pressing the pointed edges into the cheese to affix.
  4. Pop in a few arugula leaves (to enhance the spicy flavor and for color). Dot with red pepper jelly to taste.

See what other Food52ers are saying.

0 Reviews