Croque Monsieur

1. 1

   Butter an 8-by-4-inch loaf pan and line with oiled parchment paper. Begin layering the croque monsieur by lining the bottom of the loaf pan with bread (use 2 slices for each layer). Dot the first layer with 1 generous tablespoon mascarpone cheese and spread as evenly as possible. Sprinkle 1 teaspoon of the chives over the cheese. Cover with 1/4 cup Fontina cheese and layer the ham over cheese. This is one complete layer. Build two more layers, ending with a row of bread.

2. 2

   Whisk together the cream or milk and eggs in a bowl to make a custard. Strain the custard through a sieve and season to taste with salt and pepper. Pour the custard over the croque monsieur, cover with parchment paper, and allow to rest in the refrigerator for at least 2 hours before baking. The croque can be placed overnight in the refrigerator at this point if desired.

3. 3

   Preheat the oven to 325 degrees. Place the loaf pan in a deep casserole and add enough hot water to come halfway up the sides of the loaf pan to create a bain-marie. Cover with a piece of buttered parchment paper. Bake for about 45 minutes to 1 hour or until the custard has set. Test with a toothpick -- if it comes out clean, remove from the oven and the bain-marie and allow the croque monsieur to cool in the loaf pan.

4. 4

   When cool, place in the refrigerator to chill. Turn the croque out of the pan and cut into generous 1/2-inch-thick slices. Cut each slice in half across the layers and skewer the two halves together.

5. 5

   To Serve: Heat an 8-inch saute pan with 1 tablespoon olive oil and gently place the croque monsieur skewers into the pan; saute until golden brown on both sides. Serve with a green salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.