One of the great things about curing a bear shoulder or ham is all the leftovers that can be used for other recipes. These crostini are a perfect way to introduce bear meat to friends and family who have never tried it.
Each bite contains creamy cheese, savory herbs, salty bear ham, and a touch of sweet heat from the red pepper jelly.
One of the best things about this one is how quickly it goes together. While the thin slices of ciabatta or French bread toast, mix the Cavender's Greek Seasoning into the softened cream cheese. From there, it only takes a few minutes to put the crostini together, perfect for unexpected company.
1 pound of cured bear ham
1 loaf ciabatta or French bread thinly sliced
1 block of cream cheese softened
2 teaspoons Cavender's Greek Seasoning
1 jar red pepper jelly
Start by slicing the bread into 1/4-inch-thick slices. Toast lightly. Mix the two teaspoons of Greek Seasoning into the softened cream cheese.
To assemble, spread the seasoned cheese over the toast.
Top each piece with a slice of ham and a dollop of red pepper jelly.
There’s work to do after the trigger is pulled, but the cleaning and the cooking can be fun as the hunt itself. Timber 2 Table is where Realtree’s experts will teach you to skin a squirrel in 1 minute, cape a buck for the wall, grill a delectable wild turkey popper and so much more.