Recipes Appetizers ’Nduja Toasts with Quick-Pickled Celery Be the first to rate & review! 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. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on October 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Total Time: 30 mins Yield: 20 toasts Ingredients 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 Directions 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. Make Ahead Prepare and drain the celery mixture; refrigerate overnight. Rate it Print