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Croque-Monsieur Bites

Source of Recipe

From "Martha Stewart's Appetizers" by Martha Stewart


Recipe Introduction

"When is a ham-and-cheese sandwich much, much more than a ham-and-cheese sandwich? When it's the French classic that layers thin white bread (we used baguette-like ficelle) with béchamel sauce, thinly sliced ham, and Gruyère. These mini open-faced croques deliver all the deliciousness of the full-size version."

List of Ingredients

â—¦ 1 ficelle or thin baguette, cut into 40 slices (¼ inch thick)
â—¦ 1 tablespoon unsalted butter
â—¦ 1 tablespoon all-purpose flour
â—¦ 1 cup whole milk
â—¦ 2 tablespoons Dijon mustard
â—¦ ¼ teaspoon freshly grated nutmeg
â—¦ Coarse salt and freshly ground pepper
â—¦ 1 ¾ cups shredded Gruyère cheese
â—¦ 6 ounces thinly sliced ham, cut into 40 (1-inch-wide) strips


Recipe

Preheat oven to 350° F. Arrange bread slices in a single layer on a rimmed baking sheet. Bake until lightly toasted, about 8 minutes. Transfer to a wire rack to cool.

Heat broiler with rack 6 inches from heat source. Melt butter in a saucepan over medium-high heat. Whisk in flour. Cook, whisking constantly, until mixture turns light golden, about 3 minutes. Slowly whisk in milk. Cook, whisking frequently, until sauce is thick enough to coat the back of a wooden spoon and hold a line drawn by your finger, about 5 minutes. Remove from heat. Stir in mustard and nutmeg; season with salt and pepper. Add 1 cup cheese, stirring until melted and smooth.

Arrange toasted bread on a rimmed baking sheet. Dividing evenly, spread béchamel on toasts; top with a slice of ham and then sprinkle with remaining ¾ cup cheese. Broil until sauce is bubbly and cheese is golden 2 to 3 minutes. Serve warm.

Makes 40