Name: "Bloody Mary" Tomato Toast with Celery and Horseradish
Cook time: 15 minutes
Total time: 15 minutes
Yield: 6 Servings
Ingredients: 1 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 ground 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

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Photo by Tara Donne, food and prop styling by Ali Nardi

Horseradish-mayo adds a creamy kick to a tomato-celery salad inspired by our favorite brunch cocktail.

Recipe information

Total Time
15 minutes
Yield
6 Servings

Ingredients

1 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 ground 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

Step 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.
Step 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.