Celery, Ham and Cheese Toasts
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 396
- Total Fat
- 31
- Saturated Fat
- 8
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 12
- Cholesterol
- 43
- Sodium
- 660
- Total: 30 min
- Active: 20 min
Ingredients
4 thick slices country white bread (about 3/4-inch thick)
Kosher salt
1/2 cup mayonnaise
3 ounces Gruyere cheese, coarsely grated
2 ounces thinly sliced Black Forest ham (about 1/8-inch thick), coarsely chopped
Freshly ground black pepper
1 bunch celery
Directions
- Position a rack 6 inches from the broiler and preheat to high. Toast the bread to a light golden-brown. Bring a medium pot of salted water to a boil. In a bowl, combine the mayonnaise, cheese and ham; season with pepper. Trim off the tops and bottoms of 8 outer stalks of celery. Peel the stalks. Cut the stalks crosswise into 3 equal pieces (just about the length of the bread). Halve each piece lengthwise, if necessary, so each celery piece is about 1/2-inch wide. Tear a few of the light green leaves from the heart and reserve. Add the celery pieces to the boiling water and cook until just tender, 4 to 5 minutes. Drain and pat dry. Put the toasts on a baking sheet. Divide the celery among the toasts. Dollop the mayonnaise mixture on top and spread gently to cover most of the celery (the sandwiches look pretty with a bit of green showing at the edges). Broil until the cheese is brown and bubbly, about 2 minutes. Transfer the toasts to plates, garnish with the reserved celery leaves and serve.