Soppressata Bundles with Radicchio and Goat Cheese

Chef Dante de Magistris, of Dante in Cambridge, Massachusetts, serves these little soppressata-wrapped cones as party snacks. He varies the filling—sometimes he replaces the peperoncini (Italian pickled peppers) with grappa-soaked raisins.

Slideshow: Tasty Snacks
  • Total Time:
  • Servings: 2 dozen cones

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  • 1 small head of radicchio, finely shredded
  • 5 peperoncini—stemmed, seeded and chopped
  • 2 ounces fresh goat cheese, softened
  • 1 teaspoon red wine vinegar
  • 1 teaspoon extra-virgin olive oil
  • 3 tablespoons pine nuts, toasted
  • 24 thin slices of soppressata (4 ounces)

How to make this recipe

  1. In a bowl, toss the radicchio with the peperoncini, goat cheese, vinegar, oil and pine nuts. Arrange the soppressata on a work surface and mound the radicchio salad on the sliced soppressata. Roll up like a cone and serve.

Suggested Pairing

Lively, fruit-forward sparkling wine.

Photo © Antonis Achilleos Published November 2012

503773 recipes/soppressata-bundles-radicchio-and-goat-cheese 2013-12-06T23:49:55+00:00 cocktail-party|italian|appetizers-starters|20-for-a-crowd|basic-easy|fast|no-cook|snack november-2012 recipes,soppressata-bundles-radicchio-and-goat-cheese 503773

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