Croque Monsieur toast points are a delicious and versatile appetizer or party food. They are also relatively quick and easy to make, so you won’t be disappointed!
Croque Monsieur is a classic French sandwich consisting of bread, ham, cheese, and a béchamel sauce. This recipe is a unique spin on a classic dish that makes for an outstanding addition to any festive gathering.
Why You’ll Want To Make My Croque Monsieur Toast Points
- They are delicious! The combination of ham, cheese, and bread is a classic for a reason. The béchamel sauce adds a creamy richness, while the Dijon mustard gives the sandwich a tangy bite.
- They are versatile. Croque monsieur toast points can be served for breakfast, lunch, dinner, or as a snack. They are also a great option for parties or gatherings.
- They are easy to make. You only need ham, cheese, bread, béchamel sauce, and Dijon mustard. You can make the béchamel sauce ahead of time, making the toast points easier to assemble.
Ingredients – Here’s What You’ll Need For The Croque Monsieur Toast Points
- Bread: You’ll want to use really thin bread for these. I used Pepperidge Farm Very Thin White bread.
- Cheese: I used shredded Gruyère cheese, but you could also use Swiss cheese. Just ensure you don’t use pre-shredded cheese because it contains additives that negatively impact the melting.
- Ham: I used honey ham that I got freshly sliced from the deli and chopped it up myself. Alternatively, you could get your ham shaved at the deli counter to save some time. Also you can use whatever ham you prefer.
- Dijon Mustard: This adds a nice tang to the béchamel sauce.
Steps To Make The Croque Monsieur Toast Points
- First, I cut 12 slices of very thin white bread in half diagonally.
- Then I laid the sliced bread on a large rimmed baking sheet lined with non-stick aluminum foil. I toasted the bread in a 350°F oven for about 10 minutes until the bread was dried out.
- Next, I made the Dijon béchamel sauce. I melted the unsalted butter in a small saucepan over medium heat and then whisked in the all-purpose flour to make a roux.
- Then I whisked in the milk and continued whisking the sauce until it had thickened.
- Once the sauce had thickened, I removed it from the heat and whisked in the Dijon mustard, kosher salt, and freshly ground pepper.
- Then, using a teaspoon, I placed 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, I topped each toast point with a small amount of the chopped ham.
- And then, I topped each toast point with a small amount of shredded Gruyère cheese. I cooked the Croque Monsieur Toast Points in a 400°F oven for about 15 minutes until the cheese was melted.
- I removed the toast points from the oven and served with the remaining Dijon béchamel sauce on the side.
These Croque Monsieur Toast Points are delicious, versatile, and easy to make. They are great as a light meal or an appetizer and are perfect for any occasion.
If you are looking for a new and exciting way to enjoy ham and cheese, give Croque Monsieur Toast Points a try!
Frequently Asked Questions
You can use any type of bread you like for Croque Monsieur Toast Points, so long as it’s very thin. However, it is best to use sturdy bread that can hold up to the béchamel sauce and cheese. Other good options include cocktail rye bread (if you can find it) or thin sandwich rounds split in half, or you could even slice a baguette into thin pieces. Just make sure you pre-toast whatever bread you choose to use.
You can use any type of ham you like for Croque Monsieur Toast Points. However, it is best to use a thinly sliced or shaved ham so that it cooks evenly. Some good options include prosciutto, Black Forest ham, or honey ham.
You can use any type of cheese you like for Croque Monsieur Toast Points. However, it is best to use a cheese that melts well. Some good options include Gruyère, Swiss, or cheddar cheese.
Absolutely! Just make the full recipe, including baking the Croque Monsieur Toast Points in the oven. Then let them cool and store them in an airtight container in the refrigerator. Reheat them in a 350°F oven for 5-10 minutes until hot.
Reheat it in the microwave and serve it on the side for dipping.
Recipe Tips And Tricks
- Don’t overbake the toast points. You want the cheese to be melted and bubbly, but you don’t want the bread to be burned.
- If you don’t have time to make the béchamel sauce, you can substitute a mixture of mayonnaise and Dijon mustard.
- Be generous with the Dijon béchamel sauce. The béchamel sauce makes Croque Monsieur Toast Points so delicious and gooey.
- Also, you can reheat the leftover Dijon béchamel sauce and serve it as a dipping sauce on the side.
Other Great Appetizers
If you’re looking for other delicious appetizers, check out these amazing recipes.
I hope you liked this recipe for Croque Monsieur Toast Points as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.
Thank you so much for visiting Pudge Factor. I hope you’ll come back!
Croque Monsieur Toast Points
- 2 tbs unsalted butter
- 2 tbs all-purpose flour
- 1 c whole milk
- 1 ½ tbs Dijon mustard
- ¼ tsp 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
- 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.