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    Home » Recipes » Appetizers » Mini Croque Monsieur

    Mini Croque Monsieur

    Published: Sep 17, 2015 · Modified: Feb 8, 2021 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    4.97 from 26 votes

    Disclaimer: This post may contain affiliate links.

    French appetizers made with puff pastry on a baking sheet and serving platter

    If you can’t be in France you can still enjoy Mini Croque Monsieur appetizers.  An easy French inspired appetizer with puff pastry and a béchamel sauce. Your guests will love this take on a French classic.

    A platter of mini French appetizers

    Try making these scrumptious French appetizers for your next brunch, cocktail party or Derby party. Made with puff pastry, and an easy béchamel sauce, they’ll be your new favorite go-to appetizer.

    Mini croque monsieur appetizers are inspired by an all time favorite French dish, a Croque Monsieur. It’s basically an open faced ham and cheese sandwich topped with a cheesy béchamel sauce and then placed under the broiler. 

    Go with a French theme at your next get together and serve these along with French onion crostini and grab some escargot from the market. While it may not be what the French would serve for appetizers, it will remind you of why we love French food!

    The only problem with a true croque monsieur recipe is that there’s a lot of bread and it’s smothered in a cheesy béchamel sauce, maybe not the healthiest of lunches but worth every calorie!

    If you’re in France and don’t know what to order, you can never go wrong with a croque monsieur, it’s almost always on the menu. While wonderful, it can be a little heavy and requires a knife and fork. These French appetizers, on the other hand, capture the essence but in miniature form.

    They are one of my most requested appetizer recipes from my friends, next to sausage balls, and one that I serve over and over again.  You can make these French inspired hors d’ hoeuvres in advance and then pop them in the oven before everyone arrives.  

    They smell so delicious it’s hard to wait for them to cool.  They are trés bon while hot, but just as good once they’re at room temperature. No utensils necessary, the perfect finger food appetizer.

    If you’re going to serve this at a party, get some helpful tips along with 25 delicious game day appetizer recipes to choose from.

    A baking sheet of puff pastry appetizers

    Why Mini Croque Monsieurs are the PERFECT appetizer

    • Easy to prepare
    • Can be made ahead of time
    • Can be eaten with your fingers, no utensils needed
    • They are good warm and at room temperature
    • All your guests will love them and want the recipe

    Ingredients you’ll need to make croque monsieur appetizers

    The ingredients for mini croque monsieurs
    • Puff pastry – I only use a brand that has butter in the ingredients like Dufour or Trader Joe’s. Brands without butter will still work for the recipe, you just miss out on that buttery pastry.
    • Ham – any type of cooked ham will work. If you don’t have leftovers, get a few slices from the deli.
    • Gruyere cheese – It just doesn’t taste like a real croque monsieur without gruyere. However, that being said, you can use other hard cheeses like parmesan or your favorite.
    • Mustard– I prefer a whole grain dijon
    • Pantry items – flour, butter, milk and an egg.

    Which brand of puff pastry should you use

    There are three brands of puff pastry in my area, Pepperidge Farms, Dufour and Trader Joe’s. The difference between them is butter. Dufour and Trader Joe’s use butter and Pepperidge Farms uses shortening. I prefer Dufour any time I can get it, you can really tell the difference, but you will pay for that difference. Trader Joe’s is almost as good and great on your budget but is only available from October through December.

    I’ve used Pepperidge Farms many times and it works for this recipe.  If it’s available and within your budget, I would recommend using Dufour or Trader Joe’s for a more flaky and buttery texture.

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      Is it hard to make a béchamel sauce

      Absolutely not, and it’s so handy to know how to make one. I use it in my Lasagna, Macaroni and Cheese, Hot Browns and many other recipes. It’s the same technique as you would use to make a roux for Crawfish Etoufee.

      You start by heating butter and add flour letting it cook until the flour is hot. Next you slowly add milk or if making a roux, some type of broth. It starts out very thick but as you gradually add the liquid it thins out. It needs to cook slowly until it thickens to just the right consistency.

      How do you make the best party appetizers

      As fancy as these sound, they’re very simple to make and can be prepared in advance.

      Step 1: make the sauce

      Start by making the béchamel sauce so that it can cool a little. Melt butter, add flour and then slowly add milk cooking until it has thickened. Then add a little mustard and salt and pepper.

      A saucepan with bechamel sauce
      Make a simple bechamel sauce.

      Step 2: assemble

      Roll out the puff pastry and cut it into into rounds, then top with the béchamel sauce. Sprinkle the top with chopped ham and gruyere.

      a baking pan of assembled croque monsieurs
      Top puff pastry with sauce, ham and cheese.

      Make sure you chop the ham into small pieces so that they’re easier to eat. Once assembled, you can refrigerate until ready to bake.

      I made these the first time on a night when the girls had gone to a concert and got home rather late with a friend. I figured they might be hungry and want a late night snack. When I got up the next morning there were only a couple left which they quickly ate for breakfast. I would have heated them a bit, but they swear they were perfect at room temperature.

      Mini croque monsieurs on a serving platter.

      I’ve made these so many times, they are my go-to appetizer when friends are coming over.

      How to store French starters

      Prior to baking, cover tightly with plastic wrap and store in the fridge for 1-2 days. If you have any left over, they can stay at room temperature for 1-2 days. After that refrigerate or freeze them. To reheat, place in the oven for 5 minutes at 350º.

      Croque monsieur FAQs

      What is a croque Monsieur?

      It’s basically a ham and cheese sandwich smothered in a mustard béchamel sauce and cheese, YUM!

      What is the difference between puff pastry brands?

      The man difference is the amount of butter. Pepperidge farm has no butter, so it’s a great choice if you are vegan. Dufour and Trader Joe’s puff pastry is mostly butter.

      Are mini croque monsieurs good at room temperature?

      While best warm, they are still fabulous at room temperature making them the perfect party appetizer.

      Can you reheat these French appetizers?

      They are great re-heated, just place in the oven for a few minutes.

      Can you make puff pastry appetizers in advance?

      You can assemble these and then wrap with plastic wrap and refrigerate until ready to bake. These are best served right out of the oven.

      A plate of Mini Croque-Monsieur

      Need some more ideas for easy finger food appetizer recipes

      • Pinwheels with Spinach and Prosciutto for a savory treat.
      • For a quick and easy appetizer, try Mushroom in pastry.
      • Make some Cheese Crackers weeks in advance.
      • Try something a little sweet and savory with Sweet and spicy Dates. 
      • Cheddar sausage balls are always a hit
      • Puff pastry with caramelized onions for more French inspired finger food
      • Messy but delicious Buffalo chicken wings
      • Roasted nuts can’t be beat
      • Awesome bite sized potato skins
      • Thumbprint cookies with tomato jam
      • French onion soup inspired crostini

      If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

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      A plate of Mini Croque-Monsieur

      Mini Croque Monsieur

      Author: Barbara Curry
      If you can't be in France you can still enjoy Mini Croque Monsieur appetizers.  An easy appetizer with puff pastry and a béchamel sauce. Your guests will love this take on a French classic.
      4.97 from 26 votes
      Print Pin
      PREP: 20 minutes
      COOK: 15 minutes
      Servings: 36

      Ingredients
       

      • 2 tablespoons butter
      • 2 tablespoons flour
      • 1 cup milk
      • 1 ½ tablespoon whole grain dijon mustard
      • salt and pepper
      • 1 sheet puff pastry 14 oz
      • ½ cup ham diced
      • 1 cup gruyere shredded
      • 1 egg lightly beaten with water
      Prevent your screen from going dark

      Instructions
       

      • Preheat oven to 425º. Line cookie sheet with parchment paper.
      • In a small saucepan, melt the butter over medium heat, add flour and stir constantly for about three minutes, until smooth. Slowly add milk while whisking for about 5 minutes until it thickens. Remove from heat and add mustard. Salt and pepper to taste.
      • Roll out pastry slightly into a 13 X 15 rectangle and cut into rounds with a 2 inch biscuit cutter. Use a smaller cutter to make a circle inside each round without cutting all the way through. Poke the center with a fork.
      • Use a pastry brush to brush the edges of the rounds with an egg lightly beaten with a tablespoon of water.
      • Top each round with about ½ teaspoon of the béchamel, some chopped ham and shredded cheese. (You will have some bechamel left over. Sprinkle pepper on top.
      • Bake for 15 minutes, or until golden and puffy.

      Video

      Barbara’s Tips + Notes
      • Try using Dufour puff pastry if you can find it.
      • You can assemble and refrigerate before baking. 
      • You can make them vegetarian by leaving off the ham.
      • If you don’t have a biscuit cutter, use a knife to cut around a small glass.
      • These can be served warm or at room temperature.

      Nutrition

      Calories: 71kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 70mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Calcium: 46mg | Iron: 1mg
      Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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      Reader Interactions

      Comments

      1. cheryl says

        February 03, 2018 at 11:28 am

        So delicious. And no leftovers!

        Reply
      2. Sandra Kelly says

        May 28, 2018 at 10:29 am

        Could these be made ahead and frozen a week ahead and then reheated?

        Reply
        • Barbara Curry says

          May 28, 2018 at 8:10 pm

          I would freeze them after they are assembled but before you bake them for the best results. I don’t think they will be quite as good reheated.

          Reply
      3. Ryan Graebert says

        November 13, 2018 at 2:58 pm

        These are the best appetizers ever! I made them for the first time for some guests. They didn’t take me very long to make, and they were all consumed in a matter of minutes. Very popular! This might be my new go-to when I need to bring something to an event.

        Reply
        • Barbara Curry says

          November 13, 2018 at 7:40 pm

          Ryan,
          I’m so glad you liked them, they are one of our favorites. You can prepare them in advance and refrigerate them so that you just have to pop them in the oven before your guests arrive.

          Reply
      4. stefani says

        April 14, 2019 at 9:32 pm

        Stunning

        Reply
      5. Rachel says

        July 12, 2020 at 8:21 pm

        How many does one recipe make, approximately?

        Reply
        • Barbara Curry says

          July 12, 2020 at 8:24 pm

          About 36

          Reply
          • Janet O'Connell says

            December 02, 2020 at 10:22 am

            Is there a wine that you would recommend to compliment this recipe?

          • Barbara Curry says

            December 06, 2020 at 10:10 am

            Janet,
            I love wine and would serve a white with this, something on the dry side like a pinot grigio, or whatever I have in my fridge!

      6. Robin says

        January 15, 2021 at 4:53 pm

        How far in advance can this amazing recipe of yours be prepared?

        Reply
        • Barbara Curry says

          January 15, 2021 at 5:34 pm

          At least 1 day in advance. Any more than that and the puff pastry will dry out. Make sure you cover them tightly with plastic wrap.

          Reply
          • Robin says

            January 16, 2021 at 8:34 am

            Thank you so much! That is what I was guessed and was hoping for. These will be a great addition to my apéro brunch.

          • Barbara Curry says

            January 16, 2021 at 9:40 am

            Brunch with friends is the best.

      7. Heather says

        November 07, 2021 at 1:00 pm

        5 stars
        Needed something to bring to a fancy gathering. Everyone said these were delicious and light. I would recommend. Followed directions exactly.

        Reply
        • Barbara Curry says

          November 09, 2021 at 6:13 pm

          Love these for parties!

          Reply
      8. Paul Q says

        February 07, 2022 at 9:45 pm

        4 stars
        These are delicious, but need a little update. I recommend using a scant teaspoon of the sauce, as they’re a little dry. I wanted more flavor from the sauce, so I added a little more mustard, a pinch of cayenne and an 1/8 teaspoon of nutmeg to it. The second time i made these I used baguette slices and much preferred them to the puff pastry. I baked them at 400 degrees for 10 minutes.

        Reply
        • Barbara Curry says

          February 08, 2022 at 9:50 am

          I’m glad you found a way to make them your own.

          Reply
      9. Jane Roehrig says

        October 06, 2022 at 7:56 pm

        I have a question, please. I’m not sure why I need to make a second round cut in the center. Am I missing something here? Thanks so much.

        Reply
        • Barbara Curry says

          October 11, 2022 at 4:37 pm

          It is not necessary, I’ve forgotten to do it a few times and they still work. It just helps to keep the filling inside.

          Reply
      10. Catherine says

        October 10, 2022 at 11:17 pm

        Please explain what the point of making the inner circle impression on the puff pastry is. Thanks!

        Reply
        • Barbara Curry says

          October 11, 2022 at 4:38 pm

          It helps hold the filling inside a little better but it will still work without it.

          Reply
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      Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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