- 1 sourdough baguette
- 1 (8 ounce) package cream cheese, at room temperature
- 25 large fresh basil leaves, washed and dried
- 25 thin slices capicola
- Slice baguette on the diagonal into 25 slices about 1 inch thick. Spread slices generously with cream cheese.
- Place a single basil leaf on top of the cream cheese and press down slightly so basil adheres to cheese. Top with a thin slice of capicola.