Trio Bruschetta Celery Lime Bruschetta

Forget everything you thought you knew about celery because this Trio Bruschetta Celery Lime recipe is about to blow your mind.

Get ready to transform this humble vegetable into the star of your next gathering with a surprisingly addictive and quick-to-make appetizer.

The Real Deal

There are endless bruschetta recipes "out there." I'm betting that 98% of them aren't authentic Italian ones! I don't judge – I am all for putting your own spin on things, doing modern versions of traditional recipes.

But—you can't beat the real deal, the way it's made in Italy! I'm sharing three bruschetta recipes, all done properly, learnt from reading cookbooks of Italian masters, and nothing fancy about them, just bruschetta done the way Italian Mamas make them every day. The most traditional bruschetta uses fresh tomatoes, basil, garlic, and olive oil.

Give them a try! They are so fast to make – each of the toppings only take a few minutes. Truly, I timed it from start to finish (excluding the time I spent styling the food to photograph it). They are great entertaining staples!

Key Elements

To make an awesome bruschetta, you've only gotta remember three golden rules, and I promise, they're super easy! First, grab some great crusty bread—ciabatta or sourdough works wonders. Stale bread? Even better! Grill it till it's crunchy, but not so much that it'll fall apart when you take a bite. Like baked ziti, a delicious comfort food option, bruschetta is also surprisingly simple to make with the right steps. Next up, rub that toasted bread with some garlic. Forget mixing butter with garlic; this trick—centuries old, apparently—is genius! Just a light rub with a garlic clove'll do the trick. Now, fresh produce, duh! Crappy tomatoes equals crappy bruschetta! Seriously, there's no way around it; you need the good stuff. Oh, and don't be stingy with the olive oil or seasoning! A sad drizzle of olive oil is like a blankie for your bruschetta.

Celery and Lime Revelation

I can promise you that even celery haters will change their minds with this Celery and Lime Bruschetta that is light, fresh, and has none of that grassy taste some people dislike! The combination of celery and lime is truly a revelation, transforming a typically polarizing veggie into something downright addictive.

It's not very well known but I promise you it's great, but I promise you even celery haters will be converted once they try this. Pureed with lime, garlic, salt, pepper and plenty of extra virgin olive oil, this is incredibly light and fresh—and doesn't have that slight grassy flavour of raw celery that is off-putting for your guests.

Fast and Fresh

Because speed matters when you're hungry, I will show you that from chopping to dipping, you're only about 5 minutes away from the freshest bite of your day!

First, grab your ingredients – celery, lime, garlic, olive oil – and let's get started! I like to prep everything before I turn on my food processor.

I'm telling you, this Celery Lime Bruschetta is where it's at. Even celery skeptics change their tune after one bite!

Now, toss everything into the food processor – roughly chopped celery, lime juice and zest, a clove of garlic, a generous glug of olive oil, and salt and pepper. I usually start with about one cup of celery.

Blend until smooth, adding more olive oil if needed. Taste and adjust seasonings – maybe a touch more lime for zing! It's all about what *you* like, friend..