These Croque Monsieur Toast Points are the perfect easy French appetizer for your next party or gathering. We take the classic, indulgent flavors of the famous French grilled cheese-Gruyère cheese, smoky ham, and a creamy Dijon béchamel sauce-and transform them into elegant, bite-sized party food. Forget the fuss of a full sandwich; this quick recipe delivers all the savory decadence for a delicious, crowd-pleasing appetizer recipe.
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Why You'll Want To Make My Croque Monsieur Toast Points
- Elevated Comfort Food: It takes the familiarity of a grilled cheese and elevates it with the rich, complex flavors of a classic French Croque Monsieur.
- Ideal for Entertaining: They are easy to make in advance, travel well, and can be served at room temperature or warm, making them perfect for holiday parties (Christmas, New Year's, Thanksgiving) or simple dinner gatherings.
- High-Yield & Budget-Friendly: The recipe is easily doubled or tripled to feed a large crowd without requiring expensive ingredients.
- The Ideal Partner for Wine and Cocktails: The rich, savory, and slightly salty profile of the toast points pairs exceptionally well with light, crisp wines (like Sauvignon Blanc) or classic aperitifs, making them a sophisticated choice for cocktail hour.
Ingredients - Here's What You'll Need For The Croque Monsieur Toast Points
Steps To Make The Croque Monsieur Toast Points
- Preheat your oven to 350°F. and line a half sheet pan with non-stick aluminum foil. Then, cut 12 slices of very thin white bread in half diagonally.
- Place the sliced bread on the prepared pan. Toast in the oven about 10 minutes until the bread is dried out. Increase the oven temperature to 400°F.
- Next, make the Dijon béchamel sauce. Start by melting unsalted butter in a small saucepan over medium heat, then whisk in the all-purpose flour to make a roux.
- Next, whisk in the milk and continue whisking the sauce until it thickens.
- Once the sauce has thickened, remove it from the heat and whisk in Dijon mustard, kosher salt, and freshly ground pepper.
- Then, using a teaspoon, place a small amount of the Dijon béchamel sauce on each toast point and then spread it to cover the entire surface of the bread.
- Next, top each toast point with a small amount of the chopped ham.
- Then, top each toast point with a small amount of shredded Gruyère cheese. Bake the Croque Monsieur Toast Points in a 400°F oven for about 15 minutes until the cheese is melted.
- Remove the toast points from the oven and serve with the remaining Dijon béchamel sauce on the side.
Forget predictable party snacks-these Croque Monsieur Toast Points offer a sophisticated and satisfying upgrade to your appetizer menu. By combining the rich, savory heart of the classic French sandwich with the convenience of a finger food, you get a recipe that is as memorable as it is simple. Whether you're hosting an elegant cocktail party or searching for the perfect holiday appetizer, these make for an unforgettable bite that perfectly balances elegance with ease.
Frequently Asked Questions
A sturdy, dense bread like a day-old baguette, brioche, or pain de mie (pullman loaf) is best. This ensures the toast points hold their shape and structure under the weight of the toppings and sauce without becoming mushy.
Absolutely. For a slightly richer flavor, try Prosciutto or Speck. For a non-pork alternative, you could use very thinly sliced smoked turkey or finely diced mushrooms for a vegetarian version.
While Gruyère provides the best, most authentic nutty flavor, you can substitute it with another good melting cheese like Swiss, Comté, or even Provolone in a pinch. However, the true flavor profile of the Croque Monsieur relies heavily on Gruyère.
Yes, you can prepare the béchamel sauce up to two days ahead of time and store it in an airtight container in the refrigerator. You can also assemble the entire toast point (but do not bake them) a few hours before your party, storing them covered in the fridge, and then bake them right before serving.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm them in a 350°F (175°C) oven for about 5-8 minutes until heated through and crisp again.
Recipe Tips And Tricks
- Toast the Bread First: Lightly toasting the bread before adding the toppings helps it hold its shape and prevents it from becoming soggy under the béchamel sauce.
- Achieve Béchamel Smoothness: To avoid lumps in your béchamel, ensure your milk is warm when you add it to the roux (butter and flour mixture). Whisk constantly until smooth and creamy.
- Choose Quality Ham: A high-quality, thinly sliced ham (such as prosciutto cotto or Black Forest ham) makes a significant difference in flavor compared to basic deli ham.
- Baking Time is Key: Watch them closely in the oven. You want the béchamel to be bubbling and the Gruyère to be melted and slightly golden, but the bread should not be burnt.
Other Great Appetizers
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Croque Monsieur Toast Points
Ingredients
- 2 tbs unsalted butter
- 2 tbs all-purpose flour
- 1 c whole milk
- 1 ½ tbs Dijon mustard
- ¼ teaspoon Kosher salt
- ¼ tsp freshly ground pepper
- 12 slices Pepperidge Farm very thin white bread
- 6 oz chopped deli ham
- 5 oz shredded Gruyère cheese
Instructions
- Preheat oven to 350°F.
- Line a large rimmed baking sheet with non-stick aluminum foil.
- Cut very thin bread in half diagonally and place on prepared baking sheet.
- Toast the bread in the oven for about 10 minutes, just to dry it out. Then remove from the oven and set aside.
- Increase oven temperature to 400°F.
To make the Dijon béchamel sauce
- In a small saucepan over medium heat, melt the unsalted butter.
- Whisk in the all-purpose flour to make a roux.
- Whisk in the milk and continue whisking until the sauce has thickened.
- Remove from the heat and whisk in the Dijon mustard, Kosher salt, and freshly ground pepper.
To assemble the Croque Monsieur Toast Points
- Spread about 1 ½ teaspoons of the Dijon béchamel sauce on each piece of toasted bread.
- Then add about 1 ½ teaspoons of chopped or shaved ham on top of the Dijon béchamel sauce, spreading the ham to evenly cover the whole surface.
- Next top with about 2 teaspoons of shredded Gruyère cheese, spreading the cheese to evenly cover the whole surface.
- Bake in a 400°F oven for about 15 minutes, or until the cheese has melted.
- Remove from the oven and serve hot, with a side of the remaining Dijon béchamel sauce for dipping.
- Yield 24 servings.
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