Sun-Dried Tomato & Smoked Ham Tapanade
This Georgian version of the Provencal dish can be served as an appetizer, as a topping for
roasted winter vegetables, or as a stuffing for meat or fish.
1 4-oz jar Sun-dried Tomato Pesto
4 slices Berkshire deli ham
1 baguette, sliced into ½” rounds
1 tablespoon finely diced celery
1 teaspoon Kosher salt
1 teaspoon local honey
¼ cup olive oil
1 garlic clove
- In a small bowl, combine olive oil and smashed garlic clove; set aside. In a separate bowl, combine celery, Kosher salt; add a dash of soy sauce and a dash of honey. Mix and let steep for 10 minutes.
- Remove fat from ham slices; reserve for use in other recipes (caramelizing onions, for example).
- Finely dice remaining ham. In a medium bowl, mix sun-dried tomato pesto, diced ham. Strain celery mixture and add celery to pesto/ham. Mix well.
- To serve, brush olive oil onto baguette rounds and top with tapanade.