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Celery and Hazelnut Toast with Pecorino and Chili

Celery and Hazelnut Toast with Pecorino and Chili

Ingredients

  • 1 baguette, sliced lengthwise
  • 1/4 cup extra virgin olive oil
  • Salt
  • Pepper
  • 1 stalk celery, peeled and diced (reserve leaves)
  • Juice of 1 lemon
  • 3 tablespoons toasted and chopped hazelnuts
  • Pecorino cheese
  • Chili flakes

Directions

  1. Preheat broiler. Drizzle baguette with 3 tablespoons of the oil and season to taste with salt and pepper. Broil bread until golden brown.
  2. In a medium bowl, combine celery, lemon, hazelnuts, chili flakes to taste, grated Pecorino to taste, remaining 1 tablespoon olive oil, and salt and pepper to taste.
  3. Top baguette with celery salad and shaved cheese and serve.

Note

  • Recipe provided by Jesse Schenker of The Gander

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