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Soppressata-Rosemary Crumble

Contributed by Grace Parisi

TOTAL TIME: 15 MIN
SERVINGS: 1 cup

•BASIC-EASY
•FAST

Spicy and salty, this crispy soppressata makes a great bar snack or a topping for pasta tossed with ricotta.

Slideshow: Great Bar Snacks

1/4 cup extra-virgin olive oil
4 ounces sliced hot soppressata, cut into 1/2-inch pieces
1/4 cup rosemary leaves

In a medium skillet, combine all of the ingredients and cook over moderate heat, stirring, until the soppressata and rosemary leaves are lightly browned and frizzled, about 5 minutes. Using a slotted spoon, transfer them to paper towels to drain and cool.

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