Celery Toasts Recipes

CELERY TOASTS

Steps:

• 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.

CELERY BISQUE WITH STILTON TOASTS

Steps:

• Melt butter in heavy large pot over medium-high heat. Add celery and leeks. Sauté until celery is slightly softened, about 4 minutes. Add potatoes and 4 cups broth. Bring to boil. Reduce heat to medium-low. Simmer, uncovered, until all vegetables are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return to same pot. Whisk in 1/3 cup crème fraîche and cayenne pepper. Season soup to taste with salt and pepper. (Can be prepared 2 days ahead. Cool, then cover and refrigerate. Rewarm over medium heat before serving, adding more broth to thin if desired.)
• Ladle soup into bowls. Swirl 1 to 2 teaspoons additional crème fraîche into each. Sprinkle with parsley, if desired. Serve with Stilton Toasts.

CELERY, HAM AND CHEESE TOASTS

Steps:

• Position a rack 6 inches from the broiler and preheat to high. Toast the bread to a light golden-brown. Bring a medium pot of salted water to a boil.
• In a bowl, combine the mayonnaise, cheese and ham; season with pepper.
• Trim off the tops and bottoms of 8 outer stalks of celery. Peel the stalks. Cut the stalks crosswise into 3 equal pieces (just about the length of the bread). Halve each piece lengthwise, if necessary, so each celery piece is about 1/2-inch wide. Tear a few of the light green leaves from the heart and reserve. Add the celery pieces to the boiling water and cook until just tender, 4 to 5 minutes. Drain and pat dry.
• Put the toasts on a baking sheet. Divide the celery among the toasts. Dollop the mayonnaise mixture on top and spread gently to cover most of the celery (the sandwiches look pretty with a bit of green showing at the edges). Broil until the cheese is brown and bubbly, about 2 minutes. Transfer the toasts to plates, garnish with the reserved celery leaves and serve.

DIABETIC CELERY GARLIC TOASTS

Steps:

• Equally apply the ground paste on each of the toasts.
• Bake in a preheated oven at 180C or 360F for 10 minutes or until the toasts are evenly browned.
• Cut into halves and serve at once.

CELERY BISQUE WITH STILTON TOASTS

Steps:

• Melt butter in heavy large pot over medium-high heat. Add celery and leeks. Sauté until celery is slightly softened, about 4 minutes. Add potatoes and 4 cups broth. Bring to boil. Reduce heat to medium-low. Simmer, uncovered, until all vegetables are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return to same pot. Whisk in 1/3 cup crème fraîche and cayenne pepper. Season soup to taste with salt and pepper. (Can be prepared 2 days ahead. Cool, then cover and refrigerate. Rewarm over medium heat before serving, adding more broth to thin if desired.).
• Ladle soup into bowls. Swirl 1 to 2 teaspoons additional crème fraîche into each. Sprinkle with parsley, if desired. Serve with Stilton Toasts.
• To make toasts: Using back of fork, mash cheese and crème fraîche in small bowl to blend.
• Preheat oven to 350°F Arrange baguette slices on rimmed baking sheet. Brush both sides with oil. Bake until just crisp, turning once, about 10 minutes. Spread cheese mixture on toasts. Bake until cheese mixture melts, about 3 minutes. Sprinkle toasts with parsley.