This is really just a post about celery toast. It’s not pretty, but it has become my favorite snack over the past few months.
2 slices white bread (We like Pepperidge Farm for this because it’s nice and square and toasts up well.)
4 ounces Cambozola blue cheese
1 cup celery from the center (Don’t use the outer stalks, you want the inner, tender stuff.)
1 garlic clove
olive oil, lemon juice, salt, and pepper
Slice the celery and the scallion on the bias and as thinly as possible. Mix together in a bowl and grate the garlic into the mixture. Add olive oil, lemon juice, salt, and until everything is dressed, but not soaked. Toast the bread until golden brown. While the bread is still warm, butter it generously. Slice the cheese into quarter inch wedges and divide on the bread. Top with the celery mixture and a grind of pepper. Cut the toast in half and serve.
Although I *may* have taken to eating this for my entire supper, it really is the perfect snack or appetizer. The acidity of the celery and scallion slaw are so perfect with the creamy blue cheese and butter. Plus it is so easy to double or triple the recipe for a crowd (when it’s safe to have a crowd again…) We’ve started keeping a little notebook of recipes we’ve tried that will be good for entertaining someday. It’s nice to have goals, right?
The original recipe can be found in the New York Times, written by Gabrielle Hamilton of Prune fame. (I learned about her from The Mind of a Chef on PBS…I loved her episode about Garbage.)
Have a good weekend!