Bloody Mary Tomato Toast With Celery And Horseradish

• 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

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.

lemon, shallot, grape tomatoes, extravirgin olive oil, sherry vinegar, kosher salt, freshly ground black pepper, worcestershire sauce, cayenne pepper, fresh horseradish, celery stalks, celery, mayonnaise, bread

Taken from www.epicurious.com/recipes/food/views/-bloody-mary-tomato-toast-with-celery-and-horseradish-56389813 (may not work)