Deviled Ham Tartines with Radish

Photo by Stephen Blackmon

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Serves 6 to 8

  • 1 pound Black Forest ham,
  • 8 ounces cream cheese, softened
  • ½ cup mayonnaise

  • 2 tablespoons whole grain mustard,
  • 1 tablespoon plus 1 teaspoon hot sauce,
  • 4 scallions, thinly sliced,
  • 6 tablespoons chopped parsley
  • ⅛ teaspoon cayenne
,Black pepper to taste

  • 6 slices sourdough, lightly toasted and crusts cut off
  • 4 radishes, julienned
  • The beloved Southern spread, all classed up. Black Forest ham adds a subtle smoky note. Assemble the tartines right before serving.

In a food processor, finely chop ham. In a large bowl, mix cream cheese, mayonnaise, mustard, hot sauce, scallions, parsley, and cayenne until incorporated. Fold in ham and season with pepper to taste. Spread mixture onto bread, then cut each slice into thirds. Garnish with radishes.

From Ring it in Right

Food Culture of the South

  • Recipe by John Ondo

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