Ham & Cheese Toasts

If you want an easy appetizer do this holiday version of the cheese toasts we love from Freeman’s in New York.

Ingredients 

  • French baguette 
  • 4 cups extra sharp cheddar cheese, grated
  • 1 cup Gruyère cheese
  • 2 cups of ham, finely chopped or grated in a food processor 
  • 1/3 cup leeks, just the white part/ light green and finely chopped
  • 1/3 cup red onion, finely chopped
  • 1/3 cup yellow onion, finely chopped
  • 3 tablespoons of chives, finely chopped
  • 1 large garlic clove, smashed and finely chopped
  • 4 tablespoons (or to taste) prepared horseradish, drained
  • 1/3 cup mayonnaise
  • Dijon mustard for brushing
  • Olive oil
  •  Kosher salt and freshly ground black pepper

Making It

  • Turn oven on to 400 degrees
  • Follow the crostini  recipe but undercook them, so only bake for 6 minutes, let cool and then brush them with the Dijon mustard
  • Mix the cheeses, ham, vegetables, horseradish and mayonnaise in a bowl
  • Heap the cheese mix on each crostini and put on a baking sheet lined with aluminum foil (makes cleaning easier) that has a wire rack on top.  I do this so the cheese that drips off the crostini does not form a ‘globby’ mess on the side of the toasts
  • Bake for ten minutes on top rack, take out when bubbling, let cool a little bit and serve warm to medium warm

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