- 500 g (16 oz) celery, leafless and diced
- 750 ml (3 cups) sugar
- 90 ml (1/3 cup) water
- Juice of one lemon
- 250 ml (1 cup) milk
- 90 ml (1/3 cup) honey
- 180 ml (¾ cup) celery jam
- 625 ml (2¼ cups) all-purpose flour
- 7 ml (1½ tsp.) baking powder
- 5 ml (1 tsp.) baking soda
- 1 pinch of salt
- 1 egg
- 30 ml (2 tbsp.) butter for greasing the pan
- 1 pinch smoked paprika
- 1 medium tomato, ripe
- 1 garlic clove
- 4 prosciutto slices (30 g, or 1 oz, each)
- 200 g (7 oz) Le Péribonka cheese
- 120 g (4 oz) arugula
- Cook the celery in boiling water for 2 minutes. Drain and dry thoroughly.
- Mix the sugar with 90 ml (1/3 cup) of water and the lemon juice.
- Bring to a boil, add the celery and cook on low heat for approximately 15 minutes until a jam-like texture is achieved. Set aside.
- Bring the milk to room temperature, then add the honey and celery jam.
- Mix the flour, baking soda, baking powder, salt and egg in a bowl.
- Pour in the milk, honey and jam mixture. Mix and pour this batter in a square-shaped greased cake pan.
- Bake for 45 minutes at 180 °C (350 °F).
- Cut 4 slices of celery and honey bread and toast them. Rub garlic on each slice.
- Slice the tomato in half horizontally and rub the halves on one side of each slice of toasted bread.
- Lay the prosciutto on the bread (tomato-rubbed side).
- Cut slices of Le Péribonka cheese and place them on the prosciutto. Add pepper and sprinkle with smoked paprika. Broil slightly.
- Cut each slice diagonally to make two triangles. Place on the plates. Garnish with a few arugula leaves. Serve.
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