Coppa, Scamorza & Chives

I love cured meat-wrapped scamorza. I've tried pancetta but that's too fatty. I've tried prosciutto but that's too lean. Coppa wins easily given that it provides just enough fat to wrinkle around the cheese. Adding chives immediately after the bundles come out of the oven allows them to wilt and infuse the whole bundle of goodness.

8 slices of coppa
8 cubes of scamorza
EVOO
chopped chives
lemon (optional)

1. wrap cheese with coppa, so that they are well covered little packets
2. grill in oven on highest heat, about 3-4 minutes
3. when coppa starts to caramelize and tighten around the cheese, the bundles are ready
4. remove from oven, transfer to a serving platter, sprinkle chives over the whole lot
5. squeeze a tiny tad of lemon if you like