Skewered Coppocollo, Gruyère, and Cornichon with Thyme and Black Pepper Mustard
Servings: 8
Coppocollo, or coppa, is pork cured in wine, garlic, and seasonings. It has a deep red color and is sliced paper thin
Coppocollo, or coppa, is pork cured in wine, garlic, and seasonings. It has a deep red color and is sliced paper thin.
Directions
Take two thin slices of coppocollo, fold in half, and roll into a cone. Skewer each coppocollo cone with a toothpick. Add a cornichon and a Gruyère cube to toothpick. Repeat to make 16 skewers. Add to platter for dipping in Thyme and Black Pepper Mustard Sauce. Makes eight servings.
*Combine mustard, fresh thyme, and cracked black pepper. Mix well; set aside. Can be made a day in advance.
Ingredients
- 4 ounces thinly sliced coppocollo (32 slices)
- 16 small cornichons
- 16 ½-inch cubes Gruyère cheese
- Thyme and Black Pepper Mustard Sauce*
*Thyme and Black Pepper Mustard Sauce:
- 3 tablespoons Dijon-style mustard
- 1 teaspoon minced fresh thyme
- ¼ teaspoon cracked black pepper
