Creamy and salty Ham-and-Greens Crostini takes its inspiration from a classic Southern dish. To make ahead, refrigerate cooked greens up to two days. The base is an easy French bread Crostini.

Virginia Willis
Recipe by Southern Living February 2014

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Jennifer Davick; Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Makes 8 to 10 appetizer servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook ham in 1 Tbsp. hot oil in a large skillet over medium-high heat 3 to 4 minutes or until crisp. Remove from skillet using a slotted spoon, and drain on paper towels. Reserve drippings in skillet. Add greens and remaining oil to hot drippings in skillet; cook, stirring often, 4 to 5 minutes or until slightly wilted. Add butter and red pepper, and cook, stirring occasionally, 45 seconds. Stir in ham. Add salt and pepper to taste; transfer to a bowl.

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  • Stir together half-and-half and goat cheese until smooth. Stir in half of greens mixture. Reserve remaining half of greens mixture.

  • Spread about 1 Tbsp. goat cheese mixture onto each Crostini. Top each with 1 tsp. reserved greens mixture.

  • Make-Ahead Tip: Refrigerate cooked greens up to 2 days.