The most important thing when it comes to a bruschetta is the bread – it should be really hard and crispy. There is nothing worse than soft soggy bread. The bread should be crispy and only starting to soften where the olive oil and flavours ooze into the cracks.
Slice your ciabatta or baguette slices into diagonal slices approximately 1.5cm width. Then toast them until golden and crunchy. You can do this using a toaster or drizzle the bread with a little olive oil and brown in a frying pan over a medium heat.
Put 3 sticks of celery and the garlic in a food processor and blend to a purée. Scrape into a bowl. Finely chop the remaining stick of celery and leave to one side.
Add the oil and lime juice to the puréed celery. Season to taste with salt and pepper and stir together to combine.
Spread each slice of bread with a tablespoon of the celery mixture and garnish with a sprinkling of the finely chopped celery.
It’s great if you prepare your toasted bread a few days in advance and then leave them in an open biscuit tin to air dry and get a little harder. Once you’re happy with how crunchy they are, seal them in an airtight container until you’re ready to use. Great to pre-prepare for any dinner party.