Slices country white Pullman bread, 1/2-inch thick
4 ounces Cambozola triple-cream blue cheese, sliced, divided evenly between two toasts
Cambozola is often marketed as blue brie.
1 cup shaved celery, from the inner head, toughest outer stalks removed, thinly sliced on the bias
2 scallions, thinly sliced on bias all the way up from the white through the green
1 large clove garlic
Extra-virgin olive oil
Several grinds black pepper
Toast the bread to golden. Butter generously, “wall to wall.” Lay cheese slices on top of buttered toast, neatly, evenly. In a small bowl, stir together the celery and the scallions. Microplane the garlic into the celery mixture. Dress with olive oil, lemon juice and salt, and stir very well, until completely dressed, almost wet with dressing. Mound the shaved celery salad evenly on top of the blue-cheese toasts, and grind black pepper over them very generously. Cut each in half or quarters.
From: thenewyorktimes.comShare to Print