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

Method

  • 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.
  • 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.