• 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.