Something a little different, the freshness of this bruschetta topping will knock your socks off! You will be surprised how different celery tastes when pureed with lemon juice and olive oil – it removes the “grassiness” of celery, making it incredibly light and refreshing. This is one of three bruschettas for a Trio of Bruschetta Spread.
This Celery and Lime Bruschetta topping remains “undiscovered” but once you try it, you’ll definitely add it into your summer rotation. It’s a fantastic way to get a lot of healthy nutrition into you without even thinking twice about it, each slice has about 1 1/2 sticks of celery in it, but you would never guess.
While I do like celery, and I often serve it cut up into sticks alongside dip as a “healthy” snack, I get sick of it easily. It has a very distinct flavour, one that I describe as “grassy”. Pureeing it with lime and olive oil transforms it completely, and becomes a softer flavour that is just pure freshness. I was really surprised how good it was, I have to admit I was a bit dubious!
This is a recipe from Michela Chiappa’s Simply Italian, though I have amended it because I found that the original recipe which calls for 4 sticks of celery only makes enough for just over 2 pieces of bread and it is really oily, using 6 tablespoons of olive oil for 4 sticks of celery – that worked out to be 3 tbsp per piece of bread!
This is one of 3 bruschetta recipes in my Trio of Bruschetta Spread – Tomato & Basil, Cannellini Bean with Lemon and this Celery and Lime Bruschetta. A Bruschetta Spread is a great starter or light meal for guests because you fill bowls with Bruschetta toppings alongside a pile of grilled bread and let your guests serve themselves.
This is a great summer recipe that’s super fast to make!!
- 4 slices of good quality crusty bread like sourdough or ciabatta, sliced 1cm/0.5" thick, preferably slightly stale
- 1 garlic clove, halved (unpeeled)
- 6 large sticks of celery
- 1 garlic clove, peeled
- 4 tbsp extra virgin olive oil
- 1 tbsp lime juice
- ¼ tsp salt, plus more to taste
- Black pepper
- Preheat a griddle pan or barbecue (grill side, not hotplate side) on high.
- Place bread on the barbecue or griddle pan, and cook each side until nicely toasted and golden brown with char lines. You can also toast the bread in a toaster or grill/broil.
- Remove from heat and rub the surface of the bread lightly with the garlic.
- Cut 5½ of the celery sticks into chunks (about 4 cups) and place into food processor with remaining ingredients and whizz until smooth. Season to taste with salt and pepper.
- Dice the remaining ½ celery stick. Stir into the celery puree.
- Spread topping onto bread. Drizzle with extra virgin olive oil and serve immediately.
2. To make ahead, grill the bread and leave overnight (not in a container or covered in anyway) to dry out and become stale. This makes the bread even crunchier which is even more authentic. To serve, reheat in a moderate oven, then rub with garlic.
3. Adapted from Michel Chiappa's "Simply Italian".