’Nduja Toasts with Quick-Pickled Celery

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.

Nduja Toasts with Quick-Pickled Celery
Photo: Greg DuPree
Total Time:
30 mins
20 toasts


  • 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


  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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