Grilled Bread Topped With Celery Heart And Goat Cheese

• 12 thin slices baguette
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, peeled and smashed
• 2 celery hearts, very thinly sliced
• 6 ounces aged goat cheese, cut across into very thin slices
• 2 teaspoons Sichuan peppercorns, cracked

1. Heat a grill or broiler.
2. Brush the bread on both sides with the olive oil.
3. Grill or broil until browned and crisp, about 2 1/2 minutes per side.
4. Rub the garlic clove over each bread slice.
5. Top with slices of celery and goat cheese.
6. Sprinkle with the cracked peppercorns and serve.

thin, extra virgin olive oil, clove garlic, celery, goat cheese, sichuan

Taken from cooking.nytimes.com/recipes/6667 (may not work)