Soppressata and Radish Provolone Cones Recipe
Soppressata and Radish Provolone Cones. A fun and delicious holiday snack or appetizer made with provolone cheese, soppressata, thinly sliced radish, pepperoncini, and pine nuts. Easily customizable and ready in under 15 minutes, everyone will love these delicious little provolone cones.
Servings: 24 cones
Ingredients
- 1 small head radicchio shredded
- 7 whole pepperoncini stem removed and thinly sliced
- ¼ cup pine nuts
- 1 tablespoon red wine vinegar
- 2 teaspoon olive oil
- salt + pepper to taste
- 24 Soppressata thinly sliced
- 24 slices Provolone cheese
- 1-2 watermelon radish thinly sliced
- Major Grey's Chutney for topping (or other favorite chutney or jam)
Instructions
- In a medium bowl toss together the shredded radicchio, sliced pepperoncini, and pine nuts. Add the red wine vinegar, olive oil and salt and pepper, to taste. Gently toss to combine.
- Arrange the soppressata and provolone on a large, clean work surface and top with a thin slice of watermelon radish and a small spoonful of radicchio and pepperoncini mixture. If desired, top with a small teaspoon of Major Grey's Chutney.
- Roll up each Soppressata to form cones and secure with a toothpick.
Notes
Inspired by Food&Wine Magazine Best Holiday Recipes.
Originally published December 8, 2017
Nutrition
Calories: 149kcal | Carbohydrates: 1g | Protein: 9g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 451mg | Potassium: 105mg | Vitamin A: 255IU | Vitamin C: 3.5mg | Calcium: 215mg | Iron: 0.4mg
