Color Me Domestic - Charcuterie Cones

Every Christmas season we are invited to a few more parties or find ourselves hosting parties. And sometimes those parties are on week nights or Friday nights where you don't have all day to prepare for them.

Prepping the cones. You get a peek of the cucumber salmon bites! I'll post that recipe too!

Enter - the make ahead appetizer - Charcuterie Cones

I found this recipe in Food and Wine magazine last month and tried it out on family before Thanksgiving. It got rave reviews. It is very flavorful and easy to eat with a drink in your hand!

Charcuterie Cones

Ingredients

1 head of raddichio - shredded (start with half and add more as you see fit)

5 pepperoncini peppers - stemmed, seeded and chopped

2 oz fresh goat cheese crumbles

1 tsp red wine vinegar

1 tsp extra virgin olive oil

3 tbsp pine nuts, toasted

4 oz of soppressata - sliced thin (yield 24+ slices)

Process

Dry toast (don't add olive oil) the pine nuts over medium-low heat in a non stick pan until just fragrant and remove from heat immediately. Combine all ingredients (until soppressata) in a small bowl and mix. Let sit for at least an hour but up to 1 day.

Before serving spoon a mound of the raddichio salad onto each slice of soppressata and roll / fold into cones. Secure with a tooth pick if needed (but you shouldn't need it). The prepared cones can stay in the fridge for a few hours but bring them out towards room temperature before serving to get the most out of the flavors.