Wednesday, December 11, 2013

Recipe: Spiced-Ham-and-Cheese Toasts

We made these Spiced-Ham-and-Cheese Toasts from Food and Wine Magazine (Dec 2013, p. 140) along with the Cream of Leek and Potato Soup.  Nice soup and sandwich dinner on a cold winter day.

I tweaked this recipe a bit, and it still turned out delicious.  Here's what I did:

  • Sauteed the onions in butter
  • Mixed dried sage, cloves, cayenne, cream cheese, shredded cheddar cheese, sliced scallions, Dijon mustard and apple cider together in a bowl.  = the spread
  • Took sliced bread and put the spread on it.  Topped it with the sauteed onions.  And then broiled it until the spread was just bubbling.
  • Topped it with smoked ham and served.
Perhaps next time I should try making it per the recipe -- as a pate.  I can see this as being a nice hors d'oeuvres for a party.

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