Crostini with ham spread^
40 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Loaf unsliced french or |
| Italian bread (baguette) | ||
| 2 | tablespoons | Olive oil |
| 2 | cups | Ground fully cooked ham (10 |
| Oz) | ||
| ½ | cup | Mayonnaise or salad |
| Dressing | ||
| 1 | teaspoon | Spicy brown mustard |
| 1 | teaspoon | Snipped fresh thyme or 1/4 |
| teaspoon | Dried thyme, crushed | |
| ¼ | cup | Finely chopped water |
| Chestnuts or celery | ||
| ¼ | cup | Finely chopped, seeded |
| Cucumber | ||
Directions
For crostini, cut (about 40 sl) of bread into ¼" thick slices. Lay slices in a single layer on baking sheets. On one side of each slices brush olive oil. Bake for 10 mins. at 400F. or until till crisp. Cool and store in a plastic bag.
For ham spread, in med. mixing bowl, combine ham, mayonnasie or salad dressing, mustard, and thyme. Stir in water chestnuts or celery and cucumber. Cover and chill for 4 to 24 hours. Serve ham spread with crostini.
Better Homes and Gardens Holiday Appetizers 1995 Shared by Carolyn Shaw 12-95 Submitted By CAROLYN SHAW On 12-28-95