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8 people made this
About this recipe:
This is an easy, delicious no-cook canape that works well with coppa or any other dry cured Italian ham.
1 crusty baguette
1 200g tub cream cheese, room temperature
25 large basil leaves, washed and dried
25 thin slices coppa ham
- Slice baguette on the diagonal into 25 slices about 2cm thick. Spread slices generously with cream cheese.
- Place a single basil leaf on top of the cream cheese and press down slightly so basil adheres to cheese. Top with a thin slice of coppa.
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