Spicy and salty, this crispy soppressata makes a great bar snack or a topping for pasta tossed with ricotta. Slideshow: Great Bar Snacks
How to Make It
Step
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.
