’Nduja Toasts with QuickPickled Celery
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.