“BLOODY MARY” TOMATO TOAST WITH CELERY AND HORSERADISH

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YIELD
6 Servings
ACTIVE TIME
15 minutes
TOTAL TIME
15 minutes

INGREDIENTS

  •  lemon, zested, juiced
  • 1/2 shallot, finely chopped
  • 1 pound grape tomatoes, halved
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Sherry vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly gro1und black pepper
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • 5 tablespoons finely grated fresh horseradish, divided
  • 2 celery stalks, thinly sliced
  • 3 tablespoons coarsely chopped celery leaves
  • 6 tablespoons mayonnaise
  • 6 slices toasted rye bread

PREPARATION

  1. Combine lemon zest, lemon juice, shallot, tomatoes, oil, vinegar, salt, black pepper, Worcestershire sauce, cayenne, and 1 Tbsp. horseradish in a large bowl. Let marinate 10 minutes, then stir in celery stalks and leaves.
  2. Meanwhile, combine mayonnaise and remaining 4 Tbsp. horseradish in a small bowl. Spread 1 Tbsp. horseradish-mayonnaise on each slice of rye. Top toasts evenly with tomato mixture.

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