• 16 slices cocktail sourdough bread
• 4 oz cream cheese
• 1 C. Nueske's Smoked Ham, finely ground (divided)
• 1 Tbsp coarsely ground horseradish
• dash fresh ground pepper
• 8 tiny dill pickles

Mix cream cheese with 2/3 of the ground ham, horseradish and pepper. Spread mixture on slices of bread. Cut the pickles in half and slice to make shape of cactus, leaving the bottom attached, spreading the 2 outer stems and shortening the middle stem. Take a heaping teaspoon of the finely ground ham and place on the middle stem, creating a blossom.