📝 About This Recipe
Elevate your next gathering with these sophisticated bites that marry the spicy, robust profile of Italian Soppressata with a silky, herb-infused whipped ricotta. By briefly crisping the salami, we unlock a deep umami flavor and create a sturdy vessel for the bright, creamy toppings. Finished with a drizzle of spicy hot honey and a crunch of toasted pistachios, these rounds are a masterclass in balancing heat, sweet, and salt.
🥗 Ingredients
The Base
- 24 slices Hot or Sweet Soppressata (cut 1/8 inch thick for the perfect crunch)
Whipped Ricotta Filling
- 1 cup Whole Milk Ricotta Cheese (drained of excess whey)
- 2 tablespoons Mascarpone Cheese (at room temperature for silkiness)
- 1 Lemon (zested and juiced)
- 1 tablespoon Fresh Chives (finely minced)
- 1 tablespoon Fresh Basil (chiffonade or finely chopped)
- 1 tablespoon Extra Virgin Olive Oil (high quality)
- 1/4 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper
Garnish & Finishing
- 2-3 tablespoons Hot Honey (slightly warmed)
- 1/4 cup Roasted Salted Pistachios (roughly chopped)
- 1/4 cup Fresh Microgreens or Arugula (for a pop of color)
- 1 pinch Flaky Sea Salt (such as Maldon)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and line a large rimmed baking sheet with parchment paper or a silicone baking mat.
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2
Arrange the soppressata slices in a single layer on the prepared baking sheet, ensuring they do not overlap so they crisp evenly.
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3
Place the baking sheet in the oven and bake for 10-12 minutes. The meat should be sizzling and the edges slightly darkened and curled upward into a 'cup' shape.
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4
Remove the tray from the oven and immediately transfer the rounds to a paper-towel-lined plate. They will continue to crisp as they cool.
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5
While the rounds cool, prepare the whipped ricotta. In a food processor or using a hand mixer, combine the ricotta, mascarpone, lemon juice, and olive oil.
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6
Process the mixture for 1-2 minutes until it is completely smooth and airy. If using a hand mixer, whip vigorously for 3 minutes.
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7
Fold in the lemon zest, minced chives, chopped basil, salt, and black pepper by hand using a rubber spatula.
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8
Taste the ricotta mixture and adjust seasoning if necessary. Transfer the mixture to a piping bag fitted with a medium star or round tip for a professional look.
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9
Once the soppressata rounds are completely cool and crisp, arrange them on your serving platter.
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10
Pipe a generous dollop (about 1 tablespoon) of the whipped ricotta into the center of each soppressata round.
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11
Drizzle each round with a small amount of warmed hot honey, allowing it to pool slightly in the ricotta swirls.
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12
Sprinkle the chopped pistachios over the top for texture and add a single microgreen or tiny arugula leaf for garnish.
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13
Finish with a tiny pinch of flaky sea salt across the entire platter to enhance all the flavors.
💡 Chef's Tips
Use high-quality whole milk ricotta; if it's very watery, let it strain in a fine-mesh sieve for 30 minutes before whipping. Don't overbake the soppressata; because of the high fat content, they can go from crispy to burnt very quickly. For a dairy-free alternative, you can use a cashew-based 'ricotta' whipped with a little lemon and olive oil. If you don't have a piping bag, a simple Ziploc bag with the corner snipped off works perfectly for assembly. Make the whipped ricotta up to 24 hours in advance, but only assemble the rounds right before serving to keep the meat crispy.
🍽️ Serving Suggestions
Pair with a crisp, chilled Prosecco or a dry Rosé to cut through the richness of the meat and cheese. Serve alongside a bowl of Castelvetrano olives and marinated artichoke hearts for a complete antipasto experience. These rounds are excellent with a side of fig jam if you prefer a less spicy, more fruity profile. For a craft cocktail pairing, try a classic Negroni; the bitterness of the Campari complements the spicy soppressata beautifully.