Truffle Tremor, Hot Soppressata And Pepper Jelly Crostini

• 1 foot-long baguette sliced in to 1/4 inch pieces
• 1/4 pound thin-sliced hot or sweet Soppressata, rounds cut down the middle into half moons
• 1 Jar 1 Jar Red Pepper Jelly - we prefer Stonewall Kitchen brand
• 1/2 pound Cypress Grove Truffle Tremor Cheese (chilled for easy slicing)
• 1 handful Baby Arugula or other spicy flavored micro greens
• 3 tablespoons White or Black Truffle Oil (Optional)
• Sea Salt, to taste

1. Slice your bread. rnToast it, or if using optional Truffle Oil, brush the bread with Oil before toasting, finishing with a very light sprinkle of Sea Salt.
2. Remove cheese from the fridge and cut off the back portion of the rind for easier slicing. rnWarm a flat edged knife in a cup of hot water and cut thin, triangular slices of cheese. Wipe your knife and rewarm in water between each slice. rnNote: If slicing proves difficult or cheese breaks apart, feel free to let it come to room temperature and spread it/press it onto the bread - it will be just as tasty!
3. Place a triangle of cheese in the middle of your bread round.rnPlace two half moon pieces of soppressata onto the cheese folded in half, or in whatever formation looks nice, pressing the pointed edges into the cheese to affix.
4. Pop in a few arugula leaves (to enhance the spicy flavor and for color).rnDot with red pepper jelly to taste.

footlong baguette, thin, red pepper, cheese, handful, white, salt

Taken from food52.com/recipes/19974-truffle-tremor-hot-soppressata-and-pepper-jelly-crostini (may not work)