CROQUE MONSIEUR
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter?flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
- To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
- Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
HERB AND GARLIC PROSCIUTTO CROSTINI
Make an appetizer your guests will love with Herb and Garlic Prosciutto Crostini from My Food and Family. With just three simple ingredients-PHILADELPHIA Garlic & Herb Cream Cheese Spread, prosciutto and French bread-Herb and Garlic Prosciutto Crostini are a delicious addition to any party.
Provided by My Food and Family
Categories Home
Time 5m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Spread cream cheese spread onto bread slices.
- Top with prosciutto.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 600 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 3 g, Protein 10 g
BUVETTE'S CROQUE MONSIEUR
As served at Buvette in New York City. Martha prefers less bechamel on her sandwich, so when she made chef Jody Williams's recipe on Cooking School episode 407, she halved the recipe for the sauce. (See Cook's Note below.)
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 32m
Yield Makes 8 sandwiches
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Make the bechamel: Melt butter in a saucepan over medium heat. Add flour, and cook, stirring with a wooden spoon for 2 minutes. Increase heat to medium-high, and slowly add hot milk. Cook, whisking constantly, until thickened, 5 to 6 minutes. Remove pan from heat, and add salt, pepper, nutmeg, and 1/2 cup Gruyere.
- Lightly brush 4 slices bread with mustard. Add 1 slice baked ham to each, and sprinkle each with 2 tablespoons Gruyere. Top with 4 more slices toasted bread. Slather tops with bechamel, and sprinkle with remaining Gruyere and 1/4 teaspoon herbes de Provence.
- Bake sandwiches until topping is lightly browned, about 12 minutes. Serve hot with cornichons.
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