Ham on toast with celeriac, emmenthal and green olives

Ed Baines' goes for a cheesy grill in this scrumptious version of dressed-up cheese on toast
By Ed Baines
Ham on toast with celeriac, emmenthal and green olives
  • Rating:
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 0.5 lemons
  • 350 g grated emmental cheese
  • American cups celeriac
  • 16 slices ham, cut into slivers
  • 100 g pitted green olives, chopped
  • 2 egg yolks
  • 3 tbsp olive oil, plus more for drizzling
  • 1 clove garlic, finely chopped
  • 1 pinches dried oregano, or fresh, chopped oregano
  • 0.5 tsp freshly ground salt and black pepper, or to taste
  • 8 slices white bread


Mix the cheese and celeriac together in a bowl, then add the ham, olives and the egg yolks. Mix well and stir in the olive oil, lemon juice, garlic, oregano and salt and pepper. Preheat the grill. Lightly drizzle each slice of bread with olive oil, and toast them on both sides. Spread the cheese mixture over one side of the bread, whack under the grill and toast again until golden brown. Cut each slice of toast into four pieces and serve straight away.

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