Ingredients:
1 pound celery (8 to 10 stalks), peeled and thinly sliced crosswise
¾ cup shredded parmesan cheese
½ cup heavy cream
course salt and ground pepper
2 slices white sandwich bread
1 Tbsp olive oil
Directions:
Preheat oven to 400°. In a large bowl, mix celery, ½ cup Parmesan, cream, ½ tsp salt and ¼ tsp pepper.
Divide evenly among four 6, oz ramekins, packing mixture in firmly.
Place ramekins on baking sheet, and cover tightly with aluminum foil.
Bake until celery is tender, 35 to 40 minutes.
Tear bread into large pieces, and pulse in a food processor until coarse crumbs form. Add remaining parmesan and drizzle with olive oil; pulse just until crumbs are coated with oil, 4 to 6 times.
Remove foil; from ramekins. Dividing evenly, sprinkle breadcrumb mixture over celery. Return to oven and bake, uncovered, until golden, 8 to 10 minutes.
Let sit 5 minutes before serving.
