This four-ingredient snack couldn’t be simpler: Just top toasts with sliced country ham and pickled vegetables. Sommelier Matt Tunstall of Stems & Skins in South Carolina opts for a Vouvray with these crostinis.
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8 ounces thinly sliced country ham, preferably Edwards
Sliced pickled vegetables, such as cauliflower, carrots and cucumbers, for
How to Make It
Preheat the oven to 350°. Arrange the baguette slices on a baking sheet. Brush the tops with oil and season with salt. Toast until golden and crisp, about 8 minutes. Transfer to a serving platter and let cool slightly.
Top the toasts with the ham, then garnish with pickled vegetables.
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