An Easy Twist on a Classic Croque Monsieur
Why not try on a French themed brunch for your next gathering minus the fuss! This easy open-faced version of a classic French Croque Monsieur is sure to wow your guests while keeping it relaxed and simple. Crusty French bread, asparagus wrapped in prosciutto, with a creamy béchamel with gruyere. S’il vous plâit!
Times flies when you’re taking pictures of other people’s food! I’ve been busy in the best way with shoots, conferences, and food photography related projects, I can’t believe a whole month has gone by since I last put up a new recipe, yikes!
What better note to come back on then a brunch recipe, right?! So put out the brunch vibes to your favourite crew because you’ll want to share these Croque Monsieur, or maybe not, your call 😏
I used really big slices of French bread for these croque Monsieur but depending on how you sliced yours, or the appetite of your guests, you may want to had a little something to serve along side. Here are a few suggestions:
- A nice fresh spring green salad with vinaigrette
- A fruit salad
- Oven roasted baby potatoes or radishes
- Serve with an egg on top and make this into a croquet madame!
- Some breakfast cocktails, a nice batch of mimosas, sparkler or perhaps a French 75 if your keeping it French
Easy Asparagus Croque Monsieur
This Croquet Monsieur with asparagus, prosciutto and creamy béchamel may sound fancy but it is super simple to make and will impress all of your brunch guests!
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Total Time: 35 minutes
- Yield: 5 Servings
- 15 Asparagus Stalks
- 1 Tbsp of Olive Oil
- 10 Slices of Prosciutto
- 5 Large Slices of French Bread (Crusty Bread)
- 2 Tbsp of Grainy Mustard
- 1/4 Cup of Grated Gruyere
- 2 Tbsp of Butter
- 2 Tbsp of Flour
- 1 Cup of Milk
- Pinch of Nutmeg
- Preheat oven to 350F and line a large baking sheet with parchment paper
- Wash and cut of ends of asparagus and coat with olive oil and season with salt and pepper to taste, place on baking sheet in over and allow to cook for approx 15 minutes (depending on size of spears, you want them tender but not over cooked) Remove and set aside
- Using oven mitts, place the oven rack on the highest rack position
- You can reuse the baking sheet your asparagus was on placing the slices on bread on the tray and spreading the grainy mustard onto the bread
- Take 3 stalks of asparagus and wrap 2 slices of prosciutto to make a parcel and place on top of toast
- Place oven of broil and while it heats
- Place butter in a small pot and once melted, add flour stirring for a minute to combine. Then add milk and continue to stir until sauce starts to thicken then turn off heat and add gruyere with nutmeg and salt and pepper to taste
- Spoon sauce over toasts and place the baking sheet on the top rack for 5-10 minutes, keeping on eye to make sure the toast doesn’t start to burn. The cheese sauce should be bubbling and slightly brown
- Remove and serve immediately!