Pork, Red Wine, Garlic, Honey Salt, Piquin Chiles, Paprika, Sodium Nitrate, Nutmeg, Latic Acid Culture.

Warm Texas Coppa Tartine with Whipped Ricotta, Arugula & Chili-Honey Drizzle

Serves 2 | Ready in 15 minutes

This open-faced sandwich layers toasted sourdough with creamy whipped ricotta, peppery greens, and delicate folds of Honey & Chile Piquin Coppa—finished with a hot honey drizzle and a squeeze of lemon.

Ingredients:
4–6 slices Texas Iberico Honey & Chile Piquin Cured Coppa

2 thick slices sourdough or ciabatta

½ cup ricotta

Zest of ½ organic lemon

1 cup arugula or mustard greens

1 tbsp Texas Olive Oil

1 tbsp Keepers Harvest Honey

Flaky salt & cracked black pepper

Instructions:
Make the Whipped Ricotta:
In a bowl, mix ricotta with lemon zest, a drizzle of olive oil, a pinch of flaky salt, and black pepper. Whip with a fork until fluffy and spreadable.

Toast the Bread:
Toast the sourdough slices until golden and crisp. Drizzle with a little olive oil while still warm.

Assemble the Tartine:
Spread a generous layer of whipped ricotta on each slice. Top with a loose pile of arugula, then artfully drape slices of coppa on top.

Finish with Heat + Sweet:
Drizzle with honey and finish with cracked pepper and another pinch of flaky salt if desired.

Serve Immediately:
Serve open-faced with a lemon wedge or alongside a soft-boiled egg or cup of seasonal soup.

Make It a Meal:
Add a fried egg for brunch

Pair with a cucumber salad or pickled radishes

Serve alongside a glass of natural wine or a chilled herbal tea

Hill Country Explore >