Wednesday, December 17, 2014
croque monsieur crostini
YOU GUYS. This is a big day on the blog because 1) this is one of my new all-time favorite recipes ever ever, and 2) y'all have a chance to win one of those beautiful boards in the photo above!
First, these little crostini. I absolutely loooove a croque monsieur, but hardly ever make them/order them unless it's like, serious indulge time. But a little bite-size version? Yes, all the time! These are creamy and salty and just perfect. If you're making ham for Christmas, use the leftovers to make these little guys! Or basically if you're ever serving people and want to make them swoon, just make these.
Now let's talk about that gorgeous board above! This beauty came from the guys over at CuttingBoard.com. I love this company and everything they stand for! They only sell items that they personally have seen and handled, and all of their products are certified sustainable, renewed, or reclaimed. Many of their products are handmade by independent artists (big yay for this!). They donate a portion of their profits to environmental causes. Really, how awesome are they?!
To further prove their awesomeness, they are giving away a board to 3 lucky people! One of you will win a gorgeous 18 x 12 Maple Cutting Board with Grips from John Boos and two of you will win a beautiful 16 x 12 Proteak Edge Grain! Simply enter using the Rafflecopter below. :)
Croque Monsieur Crostini
makes about 20 crostini
1 tablespoon unsalted butter
1 1/2 tablespoons all-purpose flour
1 cup hot whole milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
pinch of nutmeg
1/2 cup shredded Gruyere, plus more for topping
1 baguette, sliced
6-8 oz. black forest ham
Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan. Add the four and stir for 2 minutes. Slowly pour in the hot milk and cook, whisking constantly, until the sauce is thickened. Remove from heat add the salt, pepper, nutmeg, and 1/2 cup Gruyere and set aside.
To toast the bread, place the slices on a large baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes.
Top each slice of baguette with mustard and top with a bit of ham to each. Next, spoon on a bit of the cheese sauce, then sprinkle with Gruyere. Bake for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Top with a grind of black pepper, and serve hot.
a Rafflecopter giveaway \
See what some of my foodie friends made with their boards: Souffle Bombay
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