’Nduja Toasts with Quick­Pick­led Cel­ery

Food & Wine - - RECIPES -

TO­TAL 30 MIN; MAKES 20 TOASTS

Store-bought meat spreads, like ’nduja, a spicy Ital­ian pork sa­lumi, are trans­formed into a spe­cial canapé when served on toasted baguette and topped with quick­pick­led cel­ery. 1/2 cup finely chopped in­ner cel­ery stalks 1/4 cup Cham­pagne vine­gar 1 Tbsp. gran­u­lated sugar 1 tsp. kosher salt 20 ( 1 / 4 -inch-thick) baguette slices 8 oz. ’nduja (such as La Quer­cia), at room tem­per­a­ture Ex­tra-virgin olive oil, for serv­ing Flaky sea salt, for serv­ing Cel­ery leaves, for gar­nish

1. Toss to­gether cel­ery, vine­gar, sugar, and kosher salt in a medium bowl un­til salt and sugar dis­solve. Let stand 15 min­utes. Mean­while, lightly toast or grill baguette slices.

2. Drain pick­led cel­ery. Spread ’nduja evenly on toasts us­ing a small off­set spat­ula. Ar­range toasts on a plat­ter or board. Sprin­kle pick­led cel­ery evenly over toasts. Driz­zle with oil; sprin­kle with flaky sea salt. Gar­nish with cel­ery leaves.

MAKE AHEAD Pre­pare and drain the cel­ery mix­ture; re­frig­er­ate overnight.

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