Bear Ham Crostini Appetizer Recipe

Cured bear hams or shoulders always make for lots of leftovers, use some of them for this recipe.

By author of Timber 2 Table Wild Game Recipes Print Recipe
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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. 

The bear ham crostini are the perfect way to introduce people to bear meat.

Each bite contains creamy cheese, savory herbs, salty bear ham, and a touch of sweet heat from the red pepper jelly. 

Each bite of crostini has creaminess from the cheese, savory ham and herbs, and sweetness with a touch of heat from the jelly.

We use our Magic Chef Realtree Meat Slicer to get thin, uniform slices of bear ham to top the crostini. 

Slice the ham thinly. The Magic Chef Realtree Meat Slicer is perfect for this.

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, thinly sliced

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

Cooking Instructions

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. 

Stir the seasoning blend into the cream cheese.

To assemble, spread the seasoned cheese over the toast.

Spread the cream cheese on the toasted bread.

Top each piece with a slice of ham and a dollop of red pepper jelly. 

Red pepper jelly adds a touch of sweetness and heat to the dish.

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