@Anna N and anyone else who likes blue cheese toast, try this. GH is so fastidious I'm a little surprised she instructs you to slice the Cambazola. It isn't very sliceable in my house, even when cold. So I pay no attention to that. Also I don't bother with the microplane for the garlic, jus squeeze a bit into mix. Other types of blue cheese could probably be subbed, and we won't tell her. It's very yummy.
GABRIELLE HAMILTON’S CELERY TOAST
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, toughouter 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.
**Lest anyone believe that I make this for breakfast, let me set you straight. I don't. To me, this is cooking, and if it can't be thrown in a toaster with six atoms of brain power it isn't going to happen. I love it as part of a late lunch or an app before dinner..
