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:
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!!
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Trio of Bruschetta: Celery and Lime Bruschetta
Ingredients
Bread
- 4 slices of good quality crusty bread like sourdough or ciabatta , sliced 1cm/0.5" thick, preferably slightly stale
- 1 garlic clove , halved (unpeeled)
Celery and Lime Topping
- 6 large sticks of celery
- 1 garlic clove , peeled
- 4 tbsp extra virgin olive oil
- 1 tbsp lime juice
- 1/4 tsp salt , plus more to taste
- Black pepper
Instructions
Bread
- 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.
Celery and Lime Topping
- Cut 5 1/2 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 1/2 celery stick. Stir into the celery puree.
Assemble
- Spread topping onto bread. Drizzle with extra virgin olive oil and serve immediately.
Recipe Notes:
Nutrition Information:
Thus is only my second recipe of yours which was not well received with myself and the family. I did use fresh garlic out the garden but the limes weren’t ready and I used bottled from the supermarket. I ended up putting some apple and sesame seeds in it and a touch of sugar. I usually lower the sugar content with your recipes. It tasted great then
I made this trio for a dinner party last night & it was a huge hit. The celery lime combo was the surprise revelation for all our guests & it disappeared quickly. It’s so fresh & unusual, but simple! I garnished it with celery leaves & everyone thought that was a nice touch. This is definitely going in the party repertoire!
I have leftover cannellini bean version that I’m going to convert into mash for supper tonight to serve with your garlic butter mushrooms & roasted cabbage steaks. Mmmmh… I’m getting hungry just thinking about it!
Hope your kitchen is getting back to normal after your leak issue. What a nightmare!
Thanks for all the great recipes & inspiration. Pat that Dozer face for me, will ya?
WOO HOO! I am so pleased you enjoyed this, it has been ages since I made this! Roof is supposedly being repaired today but it’s supposed to pour down! So I’m currently camping out at my mother’s 🙂 Dozer has been patted!!! N xx
Sending you, your roof, your Mom & Dozer all good thoughts. xxx
Aww thank you Fiona! (My mum needed those thoughts, I ended up squatting at her place until the roof was repaired!)
This looks like an interesting combo! Can I use minced garlic or is it best to use a clove?
Hi Chelsey! Fresh is definitely best 🙂 N x
Can you make the toppings a day in advance? Particularly the celery topping – will it get mushy/soggy? Or stay good?
Hi Ruth! I’m sorry to say that the Bruschetta toppings are best made on the day 🙂
It was bound to happen eventually. We made this for our guests on Saturday night. People loved it & it was devoured. This is the first recipe my spouse hasn’t loved though! He felt it was missing something (I’m guessing he would have liked his with some hot sauce). I’m still giving it 5 stars, because I loved it! I want to try this with my tuna & cracker snack that I often have.
Bah! Men! 🙂 I must say I should have guessed that this was more of a lady-food! It’s very refreshing rather than big punchy flavours 🙂 I am so glad you liked it though! And actually, thanks for the reminder, I have a big bunch of celery to use up and this is perfect!! <3
Dearest Nagi, my eldest daughter made this on NYE. That night my spouse said “This tastes exactly like summer. It’s crisp, clean, and fresh. I love this.”
Our daughter made it again last night for a party we hosted. It was a HUGE hit. Her Dad loved it again. When we’re in the throws of winter, this reminds us that summer will come.
You are wonderful & so talented. Thank you!
Aww Josie! Thank you so much for the wonderful messages you leave on my recipes, sharing your family’s experience! I love reading those little tidbits!! Your daughter….the budding CHEF!!! So much better than she herself realises! 🙂
I’m incredibly thankful that you don’t mind my lil’ stories about the family. After all, isn’t that what we all hope our cooking becomes; a great experience?
I agree, she’s enjoying the results of her work so much that she doesn’t even realize she’s developing the skills she thinks she lacks! Between your work & mine, she’s going to be a great chef. XOXO Thanks again!
Maybe she’ll catch the BLOGGING bug!! 😉 Tell her I’ll give her tips!
Howdy! This sounds delicious! But, I’m trying to cut bread out of my diet, for healthier alternatives (which is very sad, I know). Do you have any suggestions for other things to put this on? Because it sounds delicious, and I love finding new ways to use celery.
Hi Samantha! I know what you mean, bread is my best frenemy! Hmm. Are you cutting out carbs or just bread? Because crispy baked slices of potato is one option. Otherwise what about baked corn tortilla wedges? Sort of scoop up the celery almost like a chunky dip! 🙂
Trying to eat less of it, or at least healthier kinds of it. I love carbs and could happily eat nothing but bread and cheese for the rest of my life! Maybe I’ll have to make it with the bread, just once…
Try the celery like a chunky salsa with baked corn tortillas! 🙂
Get out of town! If i had celery in my fridge I would make this right now ! The self proclaimed queen of bruschetta has never had a celery one. I’m on a mission this week!!
Ha ha!! Love your enthusiasm 🙂 And YES, seriously, try it. I was floored!
Hi Nagi!
I just finished making this Celery/Lime Bruschetta (as a trial before making it to serve guests in a few days).
I taste tested with a spoon and thought ‘it’s not very good’. I tried it on a toasted baguette and wowza! It’s wonderful! So fresh and summery. I will definitely be serving this over the summer. Look forward to trying the other 2 brushettas as well. Thank very much for sharing!
Hi Nina! It’s amazing, isn’t it?? So unique 🙂 I don’t know many celery recipes so I was curious about this. I’m glad you enjoyed it!! N x