These Mini Coppa Appetizers with Ranch and Chimichurri Sauce are a symphony of flavors and textures, featuring succulent slices of Campo Grande coppa, toasted baguette slices, and two tantalizing sauces: a creamy and herbaceous ranch sauce and a zesty chimichurri sauce that packs a punch. The combination of these elements creates a culinary masterpiece that’s perfect for any occasion, from casual gatherings to elegant soirées.
Recipe for Mini Coppa Appetizers with Ranch and Chimichurri Sauce
- 1 pack of Campo Grande coppa
- 2 baguettes, sliced for canapés
- 1 cup of ranch sauce
- 4 tablespoons chives, finely chopped
- Salt and freshly ground black pepper
- Your choice of rub (optional)
- ½ cup extra-virgin olive oil, plus more for cooking
- 2 tablespoons white wine vinegar
- 2 cloves garlic, mashed
- 1 teaspoon sea salt, plus more to taste
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ¾ cup parsley, finely chopped
- 1 tablespoon butter
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 5 tablespoons each of chives, dill, and parsley
- 5 tablespoons dill
- 5 tablespoons parsley
- 1 tablespoon garlic powder
- ½ tablespoon onion powder
- 1 tablespoon lemon juice
- 1 cup mayo
- Salt and pepper to taste
- ½ cup buttermilk
- Clean and slice the coppa into approximately half inch thick fillets. Season them with salt, pepper, and your choice of rub (optional). Set aside.
- Ranch Sauce Recipe:
- Finely chop 1.5 tablespoons each of chives, dill, and parsley.
- In a separate bowl, whisk together a cup of homemade mayo, the chopped herbs, 1 tablespoon of garlic powder, half a tablespoon of onion powder, 2 teaspoons of lemon juice, and salt and pepper to taste.
- Whisk in half a cup of buttermilk.
- Taste and adjust the seasoning as needed.
- In a medium bowl or jar, mix together olive oil, vinegar, mashed garlic, salt, pepper flakes, oregano, paprika, and chopped parsley. Set aside, ideally for 24 hours.
- Grill the coppa over high heat at around 400°F for approximately 3 minutes on each side, aiming for an internal temperature of around 145°F, which is ideal for this type of Iberian cut. Remove from the grill and let the meat rest for about 5 minutes - it’s essential to let the meat rest after cooking to allow the juices to redistribute.
- While the meat is cooking, toast the bread slices either on the grill or in a toaster, whichever works best for you. Grilling will always impart a richer flavor.
- Assemble the appetizers: On a slice of bread, place some sliced coppa that you’ve previously cut into smaller pieces. Add a teaspoon of ranch sauce and half a teaspoon of chimichurri. Garnish with chives. Enjoy!