"BLOODY MARY" TOMATO TOAST WITH CELERY AND HORSERADISH

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Provided by Rebekah Peppler

Categories     Condiment/Spread     Tomato     Appetizer     Kid-Friendly     Quick & Easy     Lunch     Spring     Summer     Vegetarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 6 Servings

Number Of Ingredients 14

1 lemon, zested, juiced
1/2 shallot, finely chopped
1 pound grape tomatoes, halved
2 tablespoons extra-virgin olive oil
1 tablespoon Sherry vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
5 tablespoons finely grated fresh horseradish, divided
2 celery stalks, thinly sliced
3 tablespoons coarsely chopped celery leaves
6 tablespoons mayonnaise
6 slices toasted rye bread

Steps:

  • Combine lemon zest, lemon juice, shallot, tomatoes, oil, vinegar, salt, black pepper, Worcestershire sauce, cayenne, and 1 Tbsp. horseradish in a large bowl. Let marinate 10 minutes, then stir in celery stalks and leaves.
  • Meanwhile, combine mayonnaise and remaining 4 Tbsp. horseradish in a small bowl. Spread 1 Tbsp. horseradish-mayonnaise on each slice of rye. Top toasts evenly with tomato mixture.

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