Grilled Bread Topped With Celery Heart And Goat Cheese

By Molly O'Neill

Total Time
About 15 minutes
Rating
(0)
Comments
Read comments

Featured in: THE FRENCH CONNECTION

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:Four servings
  • 12thin slices baguette
  • 2tablespoons extra virgin olive oil
  • 1clove garlic, peeled and smashed
  • 2celery hearts, very thinly sliced
  • 6ounces aged goat cheese, cut across into very thin slices
  • 2teaspoons Sichuan peppercorns, cracked
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

228 calories; 16 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 10 grams protein; 348 milligrams sodium

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

  1. 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 2½ 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

Leave a Private Comment on this recipe and see it here.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Lynette Metza

Delicious canape. I omitted the garlic and pepper. It was delicate and yummy! Great for appetizers or nibble with drinks.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.