Tranches de céleri grillées



  • 2 large celery pieces
  • 1 cup hazelnuts (chopped and roasted)
  • 3-4 sprigs of basil (Or baby arugula)
  • 1 red onion (chopped)
  • 7-8 canned mushrooms (finely chopped)
  •  Roquefort cheese
  • 1 tablespoon of balsamic vinegar
  • 2 tablespoons of olive oil
  • Salt
  • Black pepper


Wash the celery thoroughly without peeling it and slice it into rings. Line the baking tray with grease-proof paper and place the celery slices.

Drizzle olive oil over them and sprinkle with salt and pepper. Bake in a preheated oven at 180 degrees until soft and golden brown.

On the other hand, take the red onion, basil leaves and mushrooms in a bowl and mix them by adding olive oil, balsamic vinegar and salt.

Add the hazelnuts last, mix and distribute on the celery slices. Place the cheese slices and drizzle with olive oil and serve.

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