Bruschetta with Goat Cheese and Capocollo

Bruschetta with Goat Cheese and Capocollo
  • Yield: 12 servings
  • Ease of cooking: Easy
    Method of cooking: Toasting
  • Prep time: 5 minutes
    Cooking time: 5 minutes


  • 4 ounces goat cheese
  • 1½ cups fresh ricotta cheese
  • 2 tablespoons minced fresh chives
  • Kosher salt and freshly ground black pepper
  • 1 baguette, sliced into ¼-inch rounds
  • 1 pound capocollo, thinly sliced


  1. Put the goat cheese in a large mixing bowl and, with the back of a wooden spoon, cream into a smooth paste. Add the ricotta and chives and stir to combine. Season with salt and pepper (if your capocollo is really salty, use less salt here).
  2. Heat a bread grill or grill pan and toast the baguette slices in batches until they begin to char, about 1 minute per side. Transfer the toasted slices to a bowl and loosely cover with foil to keep warm.
  3. Spoon a dollop of the cheese mixture onto the warm bread slices. Fold a slice of capocollo and place on top of the cheese mixture on each. Serve immediately.

Recipe courtesy of Gabriele Corcos and Debi Mazar