Charcuterie "Tacos" (Italian Appetizer Tacos)
These Charcuterie “Tacos”, also known as Italian Appetizer Tacos, are the perfect combination of sweet, spicy, and savory. The juicy peaches and tangy balsamic reduction pair beautifully with the salty, spicy Capocollo and creamy fresh mozzarella — creating an appetizer that feels fancy but takes just minutes to make.
They’re delicious enough to stand alone or make the perfect addition to elevate your next charcuterie board.
The Ingredients
This recipe calls for just a few simple, high-quality ingredients that pack huge flavor.
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Hot Uncured Capocollo (4 oz) – I highly recommend the Boar’s Head brand for the perfect spicy and salty base “shell.”
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Fresh Mozzarella (8 oz) – Adds a rich, creamy contrast to the cured meat.
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Peach (1 medium) – Fresh is best, but canned works well if not in season.
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Fresh Basil (½ cup) – Adds brightness and a fresh herbal note.
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Balsamic Vinegar Reduction (3 tbsp) – Drizzle to taste for a sweet-tangy finish.
Alternative Ingredients
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Try swapping peaches for figs, strawberries, or melon depending on the season.
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For a mild version, use prosciutto instead of spicy Capocollo.
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A sprinkle of crushed pistachios adds extra crunch and elegance for parties.
The Method
Step 1: Form the “Taco Shells”
Fold each slice of Capocollo in half and press gently under a weighted pan (or similar object) for a few minutes while preparing the remaining ingredients. This helps the meat hold its taco shape.
Step 2: Prepare the Filling
Finely chop the mozzarella and peaches, then mix them together in a small bowl. Slice basil into thin ribbons (chiffonade).
Step 3: Assemble the Tacos
Spoon a small amount of the mozzarella-peach mixture into each folded Capocollo slice. Top with fresh basil and drizzle lightly with balsamic reduction.
Step 4: Serve and Enjoy
Arrange on a platter and serve immediately. These appetizers are best enjoyed fresh but can be prepped ahead and assembled just before serving.
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 gently under a weighted pan (or similar object) for a few minutes while preparing the remaining ingredients. This helps the meat hold its taco shape.
- Finely chop the mozzarella and peaches, then mix them together in a small bowl. Slice basil into thin ribbons (chiffonade).
- Spoon a small amount of the mozzarella-peach mixture into each folded Capocollo slice. Top with fresh basil and drizzle lightly with balsamic reduction.
Notes
- Serve these “tacos” as finger food on a wooden board for your next happy hour or wine night.
- Mix and match different meats (prosciutto, soppressata) for variety.
- Double the recipe for a crowd — they disappear fast!
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
