zest of 1 lemon
1 tsp lemon juice
1/2 shallot, finely chopped
2 large tomatoes, seeded and chopped
2 Tbsp Arbequina Extra-Virgin Olive Oil
1 Tbsp Champagne Wine Vinegar
1 tsp each salt and black pepper
2 tsp Col. Pabst Worcestershire Sauce
1/2 tsp Hellraising Hot Sauce, or to taste
2 Tbsp prepared horseradish, divided
2 celery stalks, thinly sliced
3 Tbsp coarsely-chopped celery leaves
1/3 Cup mayonnaise (try making your own, see recipe here)
1/2 tsp Celery Seed
6 – 8 slices toasted sourdough or French bread
Celery Seed, Pickle Slices, lime wedges,and celery leaves for garnish
Make the tomato topping: In a large bowl, combine the lemon zest, lemon juice, shallot, tomatoes, olive oil, vinegar, salt, black pepper, Worcestershire sauce, hot sauce, and 1 Tbsp of the horseradish. Allow mixture to marinate 10 minutes, then stir in the sliced celery stalks and chopped celery leaves.
Make the horseradish spread: In a small bowl, combine the mayonnaise and remaining tablespoon of horseradish, along with the celery seed.
Assemble the bruschetta: Spread each slice of toasted bread with the horseradish mayo mixture, then top with tomato mixture.
Garnish with celery seed, pickle slices, and celery leaves if desired.