These Honeydew, Coppa, and Feta Canapés are a zesty and refreshing bite for teatime. Honeydew, Coppa, and Feta Canapés pictured with Lemony Couscous-Shrimp Salad and Creamy Celery & Blue Cheese Triple-Stack Sandwiches.
Honeydew, Coppa & Feta Canapés
Serves: 12 canapés
Similar to prosciutto, coppa, also known as capocollo, is an Italian cold cut made by dry-curing pork shoulder. Serve atop crunchy crostini and layered with honeydew melon and feta cheese for a marvelous salty-sweet bite. Because preserved lemon can be a somewhat potent flavor experience, we recommend exercising restraint with it, but do use it, as it adds welcome citrus notes.
- 12 (½-inch) slices baguette bread
- 1 tablespoon extra-virgin olive oil
- 12 thin slices coppa
- 12 thin slices honeydew melon*
- 12 thin slices feta cheese*
- ½ tablespoon minced preserved lemon
- Garnish: microgreens
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- Brush bread slices with a layer of olive oil. Place prepared bread slices, olive oil side up, on prepared baking sheet.
- Bake until very light golden, approximately 5 minutes. Let cool. Store crostini in a resealable plastic bag or in an airtight container.
- Fold each coppa slice into quarters. Place a folded coppa piece on olive oil side of each crostino, trimming to fit if necessary. Place a melon slice and a cheese slice over coppa. Sprinkle with a few pieces of minced preserved lemon.
- Garnish with microgreens, if desired. Serve immediately.
*Slices should be approximately the same size as the baguette slices.