![Nduja Toasts with Quick-Pickled Celery](https://cdn.statically.io/img/www.foodandwine.com/thmb/w5lDacGO97K_WUDAga8jiG8tRvw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/nduja-toasts-with-quick-pickled-celery-XL-RECIPE1018-0d1bdd8a30564a029d5bee49eb29f0b9.jpg)
Ingredients
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1/2 cup finely chopped inner celery stalks
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1/4 cup Champagne vinegar
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1 tablespoon granulated sugar
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1 teaspoon kosher salt
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20 (1/4-inch-thick) baguette slices
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8 ounces ’nduja (such as La Quercia), at room temperature
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Extra-virgin olive oil, for serving
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Flaky sea salt, for serving
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Celery leaves, for garnish
Directions
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Toss together celery, vinegar, sugar, and kosher salt in a medium bowl until salt and sugar dissolve. Let stand 15 minutes. Meanwhile, lightly toast or grill baguette slices.
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Drain pickled celery. Spread ’nduja evenly on toasts using a small offset spatula. Arrange toasts on a platter or board. Sprinkle pickled celery evenly over toasts. Drizzle with oil; sprinkle with flaky sea salt. Garnish with celery leaves.
Make Ahead
Prepare and drain the celery mixture; refrigerate overnight.