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Charcuterie "Tacos"

Prep Time 15 minutes
Total Time 15 minutes
Calories 126 kcal
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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!