Best Celery Ham And Cheese Toasts Recipes

CREAMY CELERY ROOT SOUP WITH HAM

Creamy Celery Root Soup With Ham image

Provided by Jane Sigal

Categories dinner, weekday, soups and stews, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter or extra virgin olive oil
2 leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise
1 large celery stalk, finely chopped
Salt to taste
1 1 1/2-pound celery root
1 large waxy potato, peeled, quartered lengthwise and thinly sliced crosswise
1 meaty ham bone
1 sprig thyme, 6 parsley stems and 1 bay leaf, tied in a bundle
1/2 cup heavy cream (optional)
Freshly ground white pepper to taste
1 tablespoon chervil leaves or snipped chives

Steps:

In a 4-quart saucepan, melt butter. Add leeks, celery and salt. Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes. Meanwhile, quarter celery root and thickly peel, using a knife. Cut into 1-inch dice. Add celery root, potato, 6 cups water, ham bone and herb bundle to pot, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until potato is tender, about 30 minutes.
Discard herb bundle. Remove ham bone, remove meat from bone, chop meat and return meat to soup. Using an immersion blender, purée soup. Add cream, if desired, and heat. Taste and add salt if needed. Ladle soup into bowls and season with white pepper. Garnish with herbs, and serve.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 731 milligrams, Sugar 3 grams, TransFat 0 grams

BAKED CELERY WITH CHEESE AND HAM

Baked Celery With Cheese and Ham image

Make and share this Baked Celery With Cheese and Ham recipe from Food.com.

Provided by Chocolatl

Categories Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 cups celery, julienned
salt water
3 cups chopped ham
2 cups grated sharp cheddar cheese
1/4 cup butter
1/4 cup all-purpose flour
1 cup chicken broth
1 cup light cream
salt
1/4 cup dry breadcrumbs (optional)

Steps:

Preheat oven to 350°F.
Cover celery with salted water, bring to a boil, and simmer until tender, about 15 minutes.
Drain well.
Layer celery, ham and cheese in a well-greased 2-quart casserole.
Melt the butter in a skillet over low heat.
Stir in flour.
Gradually stir in broth and cream.
Cook, stirring constantly, until smooth and thick.
Add salt and pour mixture over mixture in casserole.
Top with bread crumbs.
Bake until top is browned and mixture is bubbly, 25-30 minutes.

CELERY TOASTS

Celery Toasts image

This was the first recipe that the chef and writer Gabrielle Hamilton brought to The Times as an Eat columnist for the Sunday magazine in 2016, a snack-tray-sandwich version of a celery-and-fennel salad served at her restaurant, Prune, in the East Village. It calls for thick, white toasted Pullman bread spread wall to wall with unsalted butter, with slices of blue cheese neatly laid on top, below a mound of shaved celery and thinly sliced scallions dressed in garlic, olive oil, lemon juice and salt, and the whole shebang dusted in ground black pepper before being cut in halves or quarters. "The ingredients come from the grocery store," she wrote in her column. "These toasts are not expensive or intimidating, but they are outstanding."

Provided by Gabrielle Hamilton

Categories finger foods, appetizer

Time 12m

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 slices country white Pullman bread, 1/2-inch thick
Sweet butter
4 ounces Cambozola triple-cream blue cheese, sliced, divided evenly between two toasts
1 cup shaved celery, from the inner head, toughest outer stalks removed, thinly sliced on the bias
2 scallions, thinly sliced on bias all the way up from the white through the green
1 large clove garlic
Extra-virgin olive oil
Lemon juice
Kosher salt
Several grinds black pepper

Steps:

Toast the bread to golden. Butter generously, "wall to wall." Lay cheese slices on top of buttered toast, neatly, evenly.
In a small bowl, stir together the celery and the scallions. Microplane the garlic into the celery mixture.
Dress with olive oil, lemon juice and salt, and stir very well, until completely dressed, almost wet with dressing.
Mound the shaved celery salad evenly on top of the blue-cheese toasts, and grind black pepper over them very generously. Cut each in half or quarters.

CREAM OF CELERY SOUP AND DEVILED-HAM TOASTS

Cream of Celery Soup and Deviled-Ham Toasts image

Heads up: Save 3 to 4 cups of this soup, once it is prepared, for a casserole dish for later in the week. (You will still yield 4 to 6 servings for this meal on top of that.)

Provided by Rachael Ray : Food Network

Categories main-dish

Time 4h

Yield 4 to 6 servings (plus 3 to 4 cups to reserve for Broccoli Casserole)

Number Of Ingredients 33

Ingredients

2 full bone-in, skin-on chicken breasts
2 carrots, coarsely chopped
2 ribs celery
1 onion, quartered, root end attached
2 cloves garlic, crushed
1 lemon, sliced
Bundle of parsley, thyme, fresh bay leaf
A few black peppercorns
Salt
1/2 stick butter (4 tablespoons), diced
1 bunch organic celery with leafy tops, chopped (6 cups)
2 onions, chopped
4 cloves garlic, chopped
Celery salt
Black pepper
1 large fresh bay leaf
2 large russet potatoes, peeled and cubed
2 medium celery roots (celeriac), peeled and cubed
6 cups chicken stock, homemade or store-bought
2 cups heavy whipping cream
Deviled-Ham Toasts, recipe follows
1/2 pound prosciutto cotto or boiled ham, coarsely chopped
2 small ribs celery from the heart of the stalk, with leafy tops, coarsely chopped
1 Fresno chile pepper, coarsely chopped (seed it if you don't want it to be too spicy; I leave the seeds in)
1/2 small red onion, coarsely chopped
A small handful flat-leaf parsley leaves
2 small cloves garlic, grated or pasted
3 tablespoons yellow mustard, such as French's
2 rounded tablespoons pickle relish
2 teaspoons hot sauce, such as Frank's Red Hot
2 teaspoons Worcestershire sauce
Rachael Ray brand Everyday Seasoning 24/7 or coarse black pepper, to taste
Toasted white bread or lower-sodium saltines

Steps:

For the poached chicken stock: Place the chicken, carrots, celery, onion, garlic, lemon, herb bundle, peppercorns and salt in a pot, cover with water and bring to a low boil. Reduce heat to simmer and simmer for 1 hour minimum. Cool the chicken in the broth. Remove the chicken and cool. Separate the meat and pull or chop into bite-size pieces. Reserve for another use. The chicken can be stored in plastic bag in the fridge for 4 days. Strain the stock and reserve for soup.
For the soup: Heat a soup pot over medium heat. Melt the butter and when it begins to foam, add the celery, onions and garlic; season with celery salt and pepper. Add the fresh bay leaf to the pot, partially cover, and cook until very tender and soft, about 20 minutes, stirring occasionally.
Add the potatoes, celeriac and stock and bring to a boil. Reduce heat to a low rolling boil and simmer, partially covered, for another 20 minutes, then puree with an immersion blender. Cool the soup and store for a make-ahead meal.
Place the soup in a stockpot and stir in the cream. Bring to simmer and taste to adjust seasoning. Serve in shallow bowls with Deviled-Ham Toasts alongside.
Combine the prosciutto, celery, Fresno chile pepper, red onion, parsley, garlic, mustard, pickle relish, hot sauce, Worcestershire sauce and seasoning in a food processor and pulse until it's very, very finely chopped and well combined, almost smooth. Deviled ham stores well in the fridge for 4 to 5 days. Spread deviled ham on the toast and cut into toast points, corner to corner, or serve with saltines.