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20 slices bread - white
0.5 c mascarpone
2 Tbsp chives - chopped, herb puree or pesto
0.5 lb ham - Black Forest, sliced
0.5 lb gruyere or fontina - shredded
-
6 eggs
2 c milk or cream
Yield: 6 to 8 servings, or about 24 hors d’oeuvres.
=1. Butter a 12-by-4-by-4-inch loaf pan, and line with parchment paper. Line bottom of pan with bread, using four slices, trimming as necessary to fit. Dot with a quarter of the mascarpone (about 2 tablespoons), spreading evenly. Sprinkle with a quarter of the chives or herb purée. Top with a quarter of the fontina cheese (about 0.5 cup) and a quarter of the ham. This is one complete layer of the croque-monsieur. Using a spatula, press gently.
2. Build four more complete layers, and cover evenly with a fifth row of bread. In a large bowl, combine cream or milk and
eggs, Whisk to blend well. Strain through a sieve into another bowl, and season with salt and pepper to taste.
3. Very slowly, pour egg mixture over croque-monsieur, allowing bread to absorb liquid. Loaf pan should be able to hold all the liquid. Allow croque-monsieur to rest for at least 2 hours before baking; it may be covered and refrigerated overnight.
4. Preheat oven to 325 degrees. Cover loaf pan with a lid or foil, and place in a deep baking dish or roasting pan. Pour hot water halfway up sides, Bake until set, or until a toothpick comes out clean, 45 minutes to 1 hour. Cool, then refrigerate until cold.
5. Invert pan onto a platter, and remove pan and parchment paper. Slice croque-monsieur into 0.5-inch slices. Place 1 tablespoon olive oil in a sauté pan over medium heat Gently brown slices on both sides Repeat as needed. For hors d’oeuvres, browned slices may be cut into 0.5-inch sticks and skewered. Skewers may be reheated on a baking sheet.
0.5 c mascarpone
2 Tbsp chives - chopped, herb puree or pesto
0.5 lb ham - Black Forest, sliced
0.5 lb gruyere or fontina - shredded
-
6 eggs
2 c milk or cream
Yield: 6 to 8 servings, or about 24 hors d’oeuvres.
=1. Butter a 12-by-4-by-4-inch loaf pan, and line with parchment paper. Line bottom of pan with bread, using four slices, trimming as necessary to fit. Dot with a quarter of the mascarpone (about 2 tablespoons), spreading evenly. Sprinkle with a quarter of the chives or herb purée. Top with a quarter of the fontina cheese (about 0.5 cup) and a quarter of the ham. This is one complete layer of the croque-monsieur. Using a spatula, press gently.
2. Build four more complete layers, and cover evenly with a fifth row of bread. In a large bowl, combine cream or milk and
eggs, Whisk to blend well. Strain through a sieve into another bowl, and season with salt and pepper to taste.
3. Very slowly, pour egg mixture over croque-monsieur, allowing bread to absorb liquid. Loaf pan should be able to hold all the liquid. Allow croque-monsieur to rest for at least 2 hours before baking; it may be covered and refrigerated overnight.
4. Preheat oven to 325 degrees. Cover loaf pan with a lid or foil, and place in a deep baking dish or roasting pan. Pour hot water halfway up sides, Bake until set, or until a toothpick comes out clean, 45 minutes to 1 hour. Cool, then refrigerate until cold.
5. Invert pan onto a platter, and remove pan and parchment paper. Slice croque-monsieur into 0.5-inch slices. Place 1 tablespoon olive oil in a sauté pan over medium heat Gently brown slices on both sides Repeat as needed. For hors d’oeuvres, browned slices may be cut into 0.5-inch sticks and skewered. Skewers may be reheated on a baking sheet.
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