Soppressata, Peaches, and Truffle Chevre Recipe

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Soppressata, Peaches, and Truffle Chevre

From Dorothy McNett's recipes at What a grand appetizer, served with champagne or crispy white wines!

thin slices of soppressata (Applegate naturals, for instance)
fresh peach slices (local and in season of course)
truffle chevre goat cheese (Laura Chanel's Chevre from Sonoma)

Place slices of soppressata on a serving platter. Arrange thin slices of peaches on top and dollop with a bit of the chevre. These can usually be rolled and eaten just like that, but of course crackers and bread slices are good, too!

Recipe created 2014-08-19.

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