APPETIZER PANACHE

SMOKED HAM AND CANNELLINI



Crostini Toast

1-medium baguette (cut into thirty-two, ¼ inch slices) ¼ cup olive oil, for brushing

Preheat oven to 350°. Arrange the bread slices on 2 large baking sheets and brush olive oil on both sides. Bake about 7 minutes, or until golden brown. Let cool completely. The crustini can be made several days ahead and stored in an airtight container.

Smoked ham & Cannellini 
½ pound cooked Cannellini (Italian white beans, or navy beans) or use drained canned beans. 
5- oz smoked ham 
2-oz Parmesan cheese (fresh) 
1- teaspoon fresh chopped rosemary 
Dash of salt, white pepper and garlic powder

In a food processor puree the beans. Add rosemary, salt, pepper, garlic powder and Parmesan cheese. Blend and add the smoked ham and pulse until the ham is in tiny pieces. Can be made ahead. Let it come to room temperature and spread on crustini. Garnish.