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"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']

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.

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