Umami Recipes
Umami Recipes

Celery Toasts

2 servings


12 minutes

total time


2 slices country white Pullman bread, 1/2-inch thick

Sweet butter

4 ounces Cambozola triple-cream blue cheese, sliced, divided evenly between two toasts

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

Lemon juice

Kosher salt

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.


Serving Size




Total Fat

29 g

Saturated Fat

15 g

Unsaturated Fat

12 g

Trans Fat

0 g




1059 mg

Total Carbohydrate

32 g

Dietary Fiber

7 g

Total Sugars

10 g


19 g

2 servings


12 minutes

total time
Start Cooking