Just a recipe, no blather

way too much blue cheese in this shot

I'd never try to persuade you that the celery and blue cheese bruschetta from River Cottage Veg Every Day is one of the world's great sandwiches because it so obviously isn't. But if you're looking for a tasty new lunch that takes about 3 minutes to make and involves ingredients you might actually have around, here you go. Don't be put off by the centrality of boring celery. This open-faced sandwich is salty, zesty, refreshing, crunchy, a little creamy, a little sweet. Yum. I've been eating it every day.

Celery and blue cheese bruschetta

1-2 inner stalks celery (i.e. not big, stringy ones)
slice crusty bread (i.e. not soft sandwich bread)
clove garlic
olive oil
small amount of blue cheese (I'd say about 3/4 ounce depending on strength of cheese)
honey
salt and pepper

Thinly slice the celery at an angle. Toast bread. Rub garlic over rough surface of bread. Drizzle with olive oil. Pile on celery. Crumble blue cheese on top. Not too much! The recipe as printed in the book calls for far too much. Drizzle with honey. Sprinkle with salt and pepper. You won't think you need the salt and pepper, but it really makes a difference. Kind of messy, but good.