Print

Celery “Sea Glass” Toasts with Tomato Jam and Hollandaise

Prevent your screen from going dark

Makes 3 to 4 servings 1x

Time 1 1/2 hours, plus chilling time

Units Scale

Ingredients

For the tomato jam:

  • 2 pounds tomatoes, cored and cut into quarters (preferably Campari, alternatively Roma)
  • 3/4 cups honey
  • 1/4 cup lemon juice
  • 1 tablespoon chili flakes
  • 1/2 tablespoon ground fennel
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon salt

For the celery salad:

  • 1/2 bunch celery, ends removed, small diced
  • Extra virgin olive oil
  • Champagne vinegar (or, alternatively, white wine vinegar)
  • Salt, to taste

For the hollandaise:

  • 2 egg yolks
  • 1/2 stick butter, melted
  • 1 clove garlic, grated
  • 1 lemon, juiced
  • Salt, to taste

To assemble:

  • 3–4 slices sourdough, toasted
  • Freshly cracked black pepper, to taste

Instructions

  1. Add all jam ingredients to a large pot and bring to a boil. Reduce to a simmer, blend with a hand blender to avoid any large segments of tomato skin, and cook until thick and jammy, about one hour. Transfer to a bowl or jar, cover and seal tightly, and refrigerate until chilled and thickened. Note: You can make this jam ahead and store it in the fridge for up to a week or use it as soon as it’s cooled.
  2. While you wait, bring water to a boil, add salt, and blanch diced celery until bright green (it should look like sea glass) and slightly tender but still crunchy, about 1 minute. Immediately transfer to an ice bath. Drain, add to a mixing bowl, and gently toss with olive oil, vinegar, and salt. Taste and adjust as needed.
  3. Prepare the hollandaise, if using: Over the same pot of water used for the celery, place a large bowl with egg yolks, grated garlic, and lemon juice. Slowly whisk in melted butter, until thickened, Season with salt. Taste and adjust as needed.
  4. Build your toasts: Spread a thick layer of tomato jam on each slice of sourdough. Top with celery salad and transfer to serving plates. Ladle hollandaise on top and finish with cracked black pepper.

— Recipe by Erika Houle