4slicesof good quality crusty bread like sourdough or ciabatta, sliced 1cm/0.5" thick, preferably slightly stale
1garlic clove, halved (unpeeled)
Celery and Lime Topping
6large sticks of celery
1garlic clove, peeled
4tbspextra virgin olive oil
1tbsplime juice
1/4tspsalt, 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.
Notes
1. It is best to use slightly stale bread for bruschetta because then the grilled bread is crunchier and withstands the juices from the toppings better without going soggy. Soggy bruschetta is so disappointing!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".4. Nutrition per serving.