Store-bought ’nduja, the spicy, spreadable sausage, is transformed into a special canapé when served on toasted baguette and topped with a quick-pickled celery.
1/2 cup finely chopped inner celery stalks
1/4 cup Champagne vinegar
1 tablespoon granulated sugar
1 teaspoon kosher salt
20 (1/4-inch-thick) baguette slices
8 ounces ’nduja (such as La Quercia), at room temperature
Extra-virgin olive oil, for serving
Flaky sea salt, for serving
Celery leaves, for garnish
How to Make It
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.
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.
Prepare and drain the celery mixture; refrigerate overnight.
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