Charcuterie "Tacos"
I call these Charcuterie "Tacos" or Italian Appetizer "Tacos". The sweet peaches and balsamic reduction paired with spicy and salty Apollo and fresh mozzarella make the bomb combination. Yummy enough to be a stand alone appetizer or the perfect addition to elevate your next charcuterie board.
The Ingredients
The important part to get the taco shape to perfectly hold your filling is to get a deli meat that is firm enough to hold its shape but not so firm that it will open right back up. The Boars head uncured hot capocollo worked perfect for this. To make the filling you will want some cheese and a pairing.
I did mozzarella and peaches but I imagine gouda and pickle jalapeños, goat cheese and blackberries, etc. would also do the trick.
Then some fresh herbs and a sauce to top it off. Basil, cilantro, mint. Balsamic reduction, raspberry jelly, hot honey, etc.
The Method
Depending on the type of meat this step might not be necessary, but I take the meat and fold it in half and press it for a few minutes (I just put a pan on top) while I prepping the ingredients to better hold its shape.
I chopped the cheese and peaches into tiny pieces and mixed together. Then assemble each piece just like a taco, scooping a spoon full of the mixture and topping with freshly sliced basil and a drizzle of balsamic. This is seriously such an easy appetizer to make and seems fancier than it is.
Get creative and share in the comments if you come up with your own adaption to the recipe.
Meet Margot Searls
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. I truly believe the food you are putting on your table can turn around your lifestyle for the better (hence turned around table).Â
Charcuterie "Tacos"
Ingredients
- 4 OX Hot Uncured Capocollo Highly recommend Boars Head
- 8 OZ Fresh Mozzarella
- 1 Medium Peach Can used canned if not in season
- 1/2 Cup Basil Leaves
- 3 Tbsp Balsamic Vinegar Reduction Drizzled to taste
Instructions
- Fold each slice of Capocollo in half and press with weight (I used a metal pan) while you prep the remaining ingredients.
- Finely chop mozzarella and peaches then mix together in a bowl. Slice basil into thin strips.
- Put a spoon full of the mozzarella and peach mixture onto each slice of Capcollo. Top with chopped basil and a drizzle of balsamic vinegar reduction and serve!