- 2 tablespoons rendered bacon fat or unsalted butter
- 1 medium onion, chopped
- 2 tablespoons minced sage
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- 2 cups finely diced smoked ham
- 1/2 pound cream cheese, at room temperature
- 1/2 cup shredded sharp cheddar cheese
- 4 scallions—2 thinly sliced, 2 julienned
- 2 tablespoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 6 slices of firm white bread or pain de mie, crusts removed
- 2 tablespoons unsalted butter, melted
- Kosher salt
How to make this recipe
- Heat the bacon fat in a large, heavy skillet. Add the chopped onion and sage leaves, cloves and cayenne and cook over moderate heat, stirring occasionally, until the onion is softened but not browned, 6 to 8 minutes. Add the ham and cook, stirring occasionally, for 2 minutes. Remove the skillet from the heat and let the ham mixture cool to room temperature.
- In a food processor, combine the ham mixture with the cream cheese, shredded cheddar cheese, sliced scallions, Dijon mustard and apple cider vinegar and pulse until the mixture resembles the texture of a rustic country pâté.
- Preheat the oven to 400°. Brush the bread slices with the melted butter and sprinkle with salt. Using a sharp knife, cut each slice of bread into 4 triangles. Transfer the bread triangles to a baking sheet and bake for about 5 minutes, until golden.
- Spread some of the spiced ham mixture on each toast triangle and bake for about 10 minutes, until browned in spots. Garnish the ham-and-cheese toasts with the julienned scallions and serve right away.
The spiced ham mixture can be refrigerated in a covered airtight container for 4 days.
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