Grilled Bread Topped With Celery Heart And Goat Cheese
Published February 18, 1995
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
12 thin slices baguette
2 tablespoons extra virgin olive oil
1 clove garlic, peeled and smashed
2 celery hearts, very thinly sliced
6 ounces aged goat cheese, cut across into very thin slices
2 teaspoons Sichuan peppercorns, cracked
Nutritional analysis per serving (4 servings)
11 grams carbs; 20 milligrams cholesterol; 228 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 16 grams fat; 2 grams fiber; 348 milligrams sodium; 10 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat a grill or broiler. Brush the bread on both sides with the olive oil. Grill or broil until browned and crisp, about 2 ½ minutes per side. Rub the garlic clove over each bread slice. Top with slices of celery and goat cheese. Sprinkle with the cracked peppercorns and serve.
Private Notes
Comments
Delicious canape. I omitted the garlic and pepper. It was delicate and yummy! Great for appetizers or nibble with drinks.