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Appetizers >  Italy >  Thanksgiving >  Sheila's Coppa Canapes >

 

Sheila's Coppa Canapes

• Loaf of Baguette bread

• Cream Cheese

• Fresh basil leaves

• Capicollo (Italian cured ham), sliced paper-thin

Cut the bread on a diagonal into slices, about an inch thick. Spread generously with the cream cheese. Wash and dry the basil leaves. Embed whole basil leaves into the cream cheese on each slice of bread, completely covering the piece of bread. Top with slices of Capicollo. Serve as is, or refrigerate covered ahead of time.

 

*Recipe Source: Sheila O'Toole-Domon.

 

Related Links:

• Food Fare Culinary Collection: Italian Cibaria

• Food Articles: Thanksgiving with Food Fare

• Food Fare Culinary Collection: Thanksgiving with Food Fare

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