Rather than serve cocktail shrimp or spinach dip as an appetizer this Thanksgiving try something a little different this year. This recipe for Charcuterie Cones presents elements of an Italian antipasto salad in a finger-food format.
(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
8 ounces fresh goat cheese
2 tsp red wine vinegar
2 tsp extra-virgin olive oil
3 Tbsp pine nuts, toasted
Freshly ground black pepper
In a small skillet over medium heat, toast the pine nuts until they are just beginning to brown, tossing occasionally, about 3 minutes. Remove from heat and set aside.
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.