Grilled Salami-and-Cheese Bites with Spicy Honey

Name: Grilled Salami-and-Cheese Bites with Spicy Honey
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 to 6 servings
Ingredients: 1 pound soppressata salami (at least 3 inches in diameter), thinly sliced (see Cook's Note); Two 100-gram packets robiola cheese, such as Nonno Nanni; 1/4 cup honey; 1 teaspoon crushed red pepper flakes; Kosher salt

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 to 6 servings

The combo of sweet and hot is something that makes my taste buds bounce! These soppressata packets stuffed with creamy robiola cheese are so simple, yet the most satisfying combination of sweet, spicy, fatty and salty — the perfect bite.

Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 to 6 servings

Ingredients

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1 pound soppressata salami (at least 3 inches in diameter), thinly sliced (see Cook's Note)

Two 100-gram packets robiola cheese, such as Nonno Nanni

1/4 cup honey

1 teaspoon crushed red pepper flakes

Kosher salt

Directions

Preheat a grill pan over high heat.
Lay out slices of soppressata on a work surface. Top each slice with 1 teaspoon of robiola cheese. Fold the bottom of each slice over the cheese, then fold the sides over and fold again to cover the cheese completely. Continue until all the slices are filled.
Place half of the soppressata pockets seam-side down on the hot grill pan until charred and you can hear and maybe see some cheese sizzling out, about 1 minute. Flip and cook until charred and you can see the packets deflating as the cheese melts, about 30 seconds. Transfer to a serving dish. Repeat with the remaining soppressata pockets.
Meanwhile, cook the honey in a small skillet over medium heat until bubbling, 2 to 3 minutes. Add the pepper flakes and cook for 30 seconds. Season with salt to taste and remove from the heat.
Drizzle the soppressata pockets with the spicy honey and serve.