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Croque Monsieur Crostini

5 from 2 votes
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cheese sauce

croque monsieur

  • 6 ounces deli ham
  • 1 large baguette, sliced (you want 15 to 20 pieces)
  • 1/2 cup grainy dijon mustard
  • 1/2 cup freshly grated gruyere cheese
  • 1/4 cup freshly grated parmesan cheese
  • fresh herbs for sprinkling, parsley, basil, sage


  • Note: I love to use crispy ham in this recipe, but you don’t have to.
  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Heat a large nonstick skillet over medium-high heat. Once hot, add ham in batches, turning with kitchen tongs and cooking until crispy on all sides. Remove and place on a plate. Once cool, tear into pieces since the crostini is smaller.
  • Heat a small saucepan over medium heat and add the butter. Once sizzling, whisk in the flour and cook until golden, about 1 to 2 minutes, to create a roux. Add milk and stir constantly until slightly thickened, then reduce heat to low and add in gruyere. Stir until melted, then season with salt, pepper and nutmeg.
  • In a bowl, mix together the grated gruyere and parmesan.
  • Take each slice of baguette and spread it with the grainy mustard. Add a sprinkling of cheese, then top that with a piece of crispy ham. Cover the top with a heaping spoonful of cheese sauce. Add another sprinkling of grated cheese. Repeat with all the bread slices.
  • Bake the crostini for 15 minutes, until golden and bubbly on top. If desired, you can broil at the end for a moment to make the cheese even more bubbly and golden.
  • Serve immediately.

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