Celery Ham And Cheese Toasts Recipes

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CREAMED HAM ON TOAST



Creamed Ham on Toast image

Meet the Cook: Whether for breakfast or brunch - or lunch or supper - this recipe has been popular in our family for years. It is one that my grandmother passed down. Home for my husband, me and our children, 5 and 2, is a country town. -Robin Morton, Ripley, Mississippi

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2-3 servings.

Number Of Ingredients 11

1 cup chopped fully cooked ham
1/3 cup chopped green pepper
1/4 cup sliced celery
2 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 cups milk
1/4 teaspoon pepper
1/4 teaspoon celery seed
1 hard-boiled large egg, chopped
5 slices process American cheese, quartered
3 slices toast, cut into triangles

Steps:

  • In a skillet, saute the ham, green pepper and celery in butter for 4-5 minutes. Sprinkle with flour; stir until smooth and bubbly. Add the milk, pepper and celery seed; bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Add egg and cheese; stir until cheese melts. Serve over toast.

Nutrition Facts :

CELERY TOASTS



Celery Toasts image

This was the first recipe that the chef and writer Gabrielle Hamilton brought to The Times as an Eat columnist for the Sunday magazine in 2016, a snack-tray-sandwich version of a celery-and-fennel salad served at her restaurant, Prune, in the East Village. It calls for thick, white toasted Pullman bread spread wall to wall with unsalted butter, with slices of blue cheese neatly laid on top, below a mound of shaved celery and thinly sliced scallions dressed in garlic, olive oil, lemon juice and salt, and the whole shebang dusted in ground black pepper before being cut in halves or quarters. "The ingredients come from the grocery store," she wrote in her column. "These toasts are not expensive or intimidating, but they are outstanding."

Provided by Gabrielle Hamilton

Categories     finger foods, appetizer

Time 12m

Yield 2 servings

Number Of Ingredients 10

2 slices country white Pullman bread, 1/2-inch thick
Sweet butter
4 ounces Cambozola triple-cream blue cheese, sliced, divided evenly between two toasts
1 cup shaved celery, from the inner head, toughest outer stalks removed, thinly sliced on the bias
2 scallions, thinly sliced on bias all the way up from the white through the green
1 large clove garlic
Extra-virgin olive oil
Lemon juice
Kosher salt
Several grinds black pepper

Steps:

  • Toast the bread to golden. Butter generously, "wall to wall." Lay cheese slices on top of buttered toast, neatly, evenly.
  • In a small bowl, stir together the celery and the scallions. Microplane the garlic into the celery mixture.
  • Dress with olive oil, lemon juice and salt, and stir very well, until completely dressed, almost wet with dressing.
  • Mound the shaved celery salad evenly on top of the blue-cheese toasts, and grind black pepper over them very generously. Cut each in half or quarters.

CHESHIRE CHEESE & HAM ON TOAST



Cheshire cheese & ham on toast image

An easy and tasty treat for afternoon tea, these cheese and ham toasts are given a peppery mustard kick

Provided by Xanthe Clay

Categories     Afternoon tea, Brunch, Buffet, Snack, Starter

Time 10m

Yield Makes 12 chunky fingers

Number Of Ingredients 6

4slices white or wholemeal bread
butter
English mustard
4thick slices of ham
1 tbsp snipped chive
200g Cheshire cheese

Steps:

  • Toast the bread on one side only. Butter lightly on the untoasted side and smear with a little mustard. Top with a slice of ham, then half the chives.
  • Crumble the cheese on top. Grill until bubbling, scatter over remaining chives and cut into fingers.

Nutrition Facts : Calories 128 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.79 milligram of sodium

CREAM OF CELERY SOUP AND DEVILED-HAM TOASTS



Cream of Celery Soup and Deviled-Ham Toasts image

Heads up: Save 3 to 4 cups of this soup, once it is prepared, for a casserole dish for later in the week. (You will still yield 4 to 6 servings for this meal on top of that.)

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 4h

Yield 4 to 6 servings (plus 3 to 4 cups to reserve for Broccoli Casserole)

Number Of Ingredients 33

2 full bone-in, skin-on chicken breasts
2 carrots, coarsely chopped
2 ribs celery
1 onion, quartered, root end attached
2 cloves garlic, crushed
1 lemon, sliced
Bundle of parsley, thyme, fresh bay leaf
A few black peppercorns
Salt
1/2 stick butter (4 tablespoons), diced
1 bunch organic celery with leafy tops, chopped (6 cups)
2 onions, chopped
4 cloves garlic, chopped
Celery salt
Black pepper
1 large fresh bay leaf
2 large russet potatoes, peeled and cubed
2 medium celery roots (celeriac), peeled and cubed
6 cups chicken stock, homemade or store-bought
2 cups heavy whipping cream
Deviled-Ham Toasts, recipe follows
1/2 pound prosciutto cotto or boiled ham, coarsely chopped
2 small ribs celery from the heart of the stalk, with leafy tops, coarsely chopped
1 Fresno chile pepper, coarsely chopped (seed it if you don't want it to be too spicy; I leave the seeds in)
1/2 small red onion, coarsely chopped
A small handful flat-leaf parsley leaves
2 small cloves garlic, grated or pasted
3 tablespoons yellow mustard, such as French's
2 rounded tablespoons pickle relish
2 teaspoons hot sauce, such as Frank's Red Hot
2 teaspoons Worcestershire sauce
Rachael Ray brand Everyday Seasoning 24/7 or coarse black pepper, to taste
Toasted white bread or lower-sodium saltines

Steps:

  • For the poached chicken stock: Place the chicken, carrots, celery, onion, garlic, lemon, herb bundle, peppercorns and salt in a pot, cover with water and bring to a low boil. Reduce heat to simmer and simmer for 1 hour minimum. Cool the chicken in the broth. Remove the chicken and cool. Separate the meat and pull or chop into bite-size pieces. Reserve for another use. The chicken can be stored in plastic bag in the fridge for 4 days. Strain the stock and reserve for soup.
  • For the soup: Heat a soup pot over medium heat. Melt the butter and when it begins to foam, add the celery, onions and garlic; season with celery salt and pepper. Add the fresh bay leaf to the pot, partially cover, and cook until very tender and soft, about 20 minutes, stirring occasionally.
  • Add the potatoes, celeriac and stock and bring to a boil. Reduce heat to a low rolling boil and simmer, partially covered, for another 20 minutes, then puree with an immersion blender. Cool the soup and store for a make-ahead meal.
  • Place the soup in a stockpot and stir in the cream. Bring to simmer and taste to adjust seasoning. Serve in shallow bowls with Deviled-Ham Toasts alongside.
  • Combine the prosciutto, celery, Fresno chile pepper, red onion, parsley, garlic, mustard, pickle relish, hot sauce, Worcestershire sauce and seasoning in a food processor and pulse until it's very, very finely chopped and well combined, almost smooth. Deviled ham stores well in the fridge for 4 to 5 days. Spread deviled ham on the toast and cut into toast points, corner to corner, or serve with saltines.

CLAM CHOWDA MUG O SOUP WITH DEVILED HAM AND CHEESE MELT MUG TOPPERS



Clam Chowda Mug O Soup with Deviled Ham and Cheese Melt Mug Toppers image

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 mugs of soup and toppers

Number Of Ingredients 19

2 tablespoons butter
2 slices thick cut bacon, chopped
1 medium onion, chopped
2 ribs celery with greens, chopped
4 sprigs fresh thyme
Salt and pepper
2 teaspoons hot sauce, eyeball it
2 tablespoons all-purpose flour
1 pint half-and-half
2 cups chicken stock, from soup aisle
1 cup hash brown style raw shredded potatoes, from dairy aisle of the market
2 cans whole baby clams and their juice
2 sandwich size English muffins, split
3/4 pound boiled deli ham, chopped
1 tablespoon paprika
2 tablespoons hot sauce
3 to 4 tablespoons yellow mustard, squirt top bottle -- eyeball it
A handful parsley, curly or flat
8 deli slices, about 8 to 10 ounces, white sharp Cheddar

Steps:

  • In a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
  • Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
  • Heat toaster oven or broiler then toast split English muffins. While muffins toast, grind ham with paprika, hot sauce, mustard, and parsley in a food processor. Spread ham on toasted muffins. Top each muffin half with 2 slices Cheddar and melt cheese in toaster oven or under broiler.
  • Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Serve with deviled ham and cheese mug toppers.

CELERY, HAM AND CHEESE TOASTS



Celery, Ham and Cheese Toasts image

These lovely open-faced sandwiches take celery from bit player to main stage. We boil it briefly to make it crisp-tender and bright green before piling it on toast and broiling it under a creamy topping of ham and cheese. The toasts make a lovely brunch dish (with Bloody Marys all around), or a light lunch served with a vinegary green salad.

Provided by Cooking Channel

Time 30m

Yield 4 servings

Number Of Ingredients 7

4 thick slices country white bread (about 3/4-inch thick)
Kosher salt
1/2 cup mayonnaise
3 ounces Gruyere cheese, coarsely grated
2 ounces thinly sliced Black Forest ham (about 1/8-inch thick), coarsely chopped
Freshly ground black pepper
1 bunch celery

Steps:

  • Position a rack 6 inches from the broiler and preheat to high. Toast the bread to a light golden-brown. Bring a medium pot of salted water to a boil.
  • In a bowl, combine the mayonnaise, cheese and ham; season with pepper.
  • Trim off the tops and bottoms of 8 outer stalks of celery. Peel the stalks. Cut the stalks crosswise into 3 equal pieces (just about the length of the bread). Halve each piece lengthwise, if necessary, so each celery piece is about 1/2-inch wide. Tear a few of the light green leaves from the heart and reserve. Add the celery pieces to the boiling water and cook until just tender, 4 to 5 minutes. Drain and pat dry.
  • Put the toasts on a baking sheet. Divide the celery among the toasts. Dollop the mayonnaise mixture on top and spread gently to cover most of the celery (the sandwiches look pretty with a bit of green showing at the edges). Broil until the cheese is brown and bubbly, about 2 minutes. Transfer the toasts to plates, garnish with the reserved celery leaves and serve.

CHEESY FRENCH TOAST WITH HAM & GRILLED VINE TOMATOES



Cheesy French toast with ham & grilled vine tomatoes image

This twist on the classic croque-monsieur is much easier to prepare for a large crowd

Provided by James Martin

Categories     Breakfast

Time 30m

Yield Serves 6

Number Of Ingredients 10

5 eggs , beaten
4 tbsp milk
140g gruyère , grated
1 tbsp chopped chives
knob of butter
1large baguette , thickly sliced
250g cherry tomatoes on the vine
olive oil , for grilling
250g sliced ham - about 25 slices (James used Serrano)
watercress , to serve

Steps:

  • Heat the grill to high. In a shallow bowl, whisk together the eggs, milk, cheese and chives. Melt the butter in a large non-stick pan over a medium heat. Dip slices of bread into the egg mixture, then place them in the pan. Cook for 3-5 mins on each side, or until golden and crisp, then keep warm in a low oven if you need to.
  • Place the vine tomatoes on a baking tray, drizzle with a little oil and season with salt and pepper. Grill until they start to soften and blister. On a large platter, pile up the cheesy French bread, grilled tomatoes, sliced ham and a pile of watercress, and let everyone dig in.

Nutrition Facts : Calories 439 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 3.7 milligram of sodium

BAKED CELERY WITH CHEESE AND HAM



Baked Celery With Cheese and Ham image

Make and share this Baked Celery With Cheese and Ham recipe from Food.com.

Provided by Chocolatl

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

3 cups celery, julienned
salt water
3 cups chopped ham
2 cups grated sharp cheddar cheese
1/4 cup butter
1/4 cup all-purpose flour
1 cup chicken broth
1 cup light cream
salt
1/4 cup dry breadcrumbs (optional)

Steps:

  • Preheat oven to 350°F.
  • Cover celery with salted water, bring to a boil, and simmer until tender, about 15 minutes.
  • Drain well.
  • Layer celery, ham and cheese in a well-greased 2-quart casserole.
  • Melt the butter in a skillet over low heat.
  • Stir in flour.
  • Gradually stir in broth and cream.
  • Cook, stirring constantly, until smooth and thick.
  • Add salt and pour mixture over mixture in casserole.
  • Top with bread crumbs.
  • Bake until top is browned and mixture is bubbly, 25-30 minutes.

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