Garlic Toasts With Ham
Norma Kelly
Ham Garlic Toasts
Crisp garlic-butter baguette toasts topped with savory ham, melted cheese, and a little parsley for an easy snack, appetizer, or quick lunch.
Nutrition (per serving)
Garlic toasts with ham are the kind of quick kitchen snack that feels more deliberate than the time it takes. Baguette slices crisp around the edges while garlic butter soaks into the center, giving each toast a savory base for thin slices of ham.
A small amount of cheese helps the ham settle onto the bread and adds a browned, bubbly top without turning the toasts heavy. Dijon mustard is optional but useful, especially if the ham is mild or slightly sweet.
Serve the toasts hot from the oven as an appetizer, a soup side, or a fast lunch with a simple salad. They are best eaten right away, while the bread is crisp and the garlic butter is still fragrant.
Ingredients
- Baguette cut into 12 diagonal slices:1 medium
- Unsalted butter, softened:4 tbsp
- Garlic cloves, finely grated:2
- Dijon mustard:1 tsp
- Black pepper:1/4 tsp
- Thinly sliced deli ham, cut to fit the bread:6 oz
- Shredded Gruyere or mozzarella cheese:3/4 cup
- Fresh parsley, chopped:2 tbsp
Instructions
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Heat the oven to 425°F and line a rimmed baking sheet with parchment paper.
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Stir the softened butter, grated garlic, Dijon mustard, and black pepper together in a small bowl until evenly combined.
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Arrange the baguette slices on the baking sheet and spread each slice with a thin layer of the garlic butter.
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Bake the bread for 4 minutes, just until the edges begin to crisp but the centers are still slightly tender.
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Top each toast with folded ham, keeping the ham mostly within the edges of the bread.
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Sprinkle the cheese over the ham and return the pan to the oven.
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Bake for 5 to 6 minutes, until the cheese is melted and the bread is golden at the edges.
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Scatter parsley over the hot toasts and serve immediately.
Tips & Notes
- Use sturdy bread with a tight crumb so the garlic butter does not make the centers soggy.
- For a sharper flavor, use Swiss, Gruyere, or aged cheddar; for a milder toast, use mozzarella.
- If the ham is very salty, use a lighter hand with the cheese and skip any added salt.
