Antipasto Finger Food

If you enjoy an Italian antipasto platter as much as Ample Bites, you will like this easy to prepare finger food version. The playfully named Charcuterie Cones use thinly sliced hard salami as a wrap to enclose a zesty raddicchio, pepperoncini and goat cheese salad. Ample Bites served the Charcuterie Cones as an appetizer for the first time yesterday and they were a huge hit.

One tip Ample Bites learned from the preparation was to have the soppressata or hard salami sliced thin, but not too thin. If you can see through the slices, you may need to double them up to hold the salad. It also helps to chill the appetizer for about 30 minutes before serving.

Charcuterie Cones
(Adapted from recipe courtesy of Food & Wine magazine, November 2012)

Makes 24 cones

24 slices of soppressata or hard salami, thinly sliced
1 small head of radicchio, shredded
5 pepperoncini, stemmed, seeded and chopped
2 ounces fresh goat cheese
1 tsp red wine vinegar
1 tsp extra-virgin olive oil
3 Tbsp toasted pine nuts
Kosher salt
Freshly ground black pepper

In a medium bowl, combine the radicchio, pepperoncini, goat cheese, vinegar, oil and pine nuts and fold together until thoroughly mixed. Season with salt and pepper to taste. Allow the salad to rest for 10 – 15 minutes for flavors to blend.

Arrange the slices on a work surface and divide the salad equally among them. Roll the sausage to form 24 cones and serve or refrigerate for serving later.

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