Potted Ham and Garlic Crostini

Ingredients

1 shallot, peeled, very finely chopped
1 garlic clove, finely grated
1/2 lemon, rind finely grated, juiced
2 tsp apple cider vinegar
100 g sour cream
2 Tbs extra virgin olive oil
1 1/2 tsp Dijon mustard
400 g leftover Christmas ham
1 1/2 Tbs finely chopped flat-leaf parsley
1 Tbs finely chopped tarragon

Garlic crostini:

1 stonebaked loaf of rye
Pane Di Casa, thinly sliced
1 garlic clove, halved

Method

Add the sour cream, oil, mustard and 1 tablespoon of water to the shallot mixture. Stir until smooth. Season.

Use 2 forks to coarsely shred the ham into small pieces. Add to the sour cream mixture in the bowl with the parsley and tarragon. Stir to combine. Season with pepper.

To make the garlic crostini, heat a char-grill on medium-high. Lightly spray both sides of the bread with olive oil spray. Cook on the grill, turning once, for 3 minutes or until toasted. Cool slightly. Rub both sides of the bread with the cut side of the garlic.

Transfer the ham mixture to a serving dish. Arrange on a serving platter with the garlic crostini. Serve immediately.

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Credits: Coles

Photo Credits: Coles