Bloody Mary Bruschetta

Bloody Mary, brunch booze…..the cure for a hangover? How about a super yummy topping for Bloody Mary Bruschetta?

Bloody Mary Bruschetta 5

Bloody Mary’s are a common “Hair of the Dog” drink. Its combination of tomato juice (to settle the stomach), salt (to replenish lost electrolytes) and alcohol (to relieve head and body aches). But I think, the alcohol takes the edge off. Its reputation as a hangover cure makes Bloody Mary’s in the morning and early afternoon, brunch booze.

Bloody Mary Bruschetta 4

Well, its been years since I have drank, but the flavor of a Bloody Mary can be had without booze, and anything on toasted bread is delicious.

Bruschetta is one of my favorite appetizers. I learned to love it when I worked for my long time friend Michelle at a restaurant she owned. The Herb Garden Deli Cafe & Bakery. What a sweet and wonderful place it was. It expanded my foodie-ism and we put out some fancy smancy spreads. Michelle’s bruschetta was and still is my favorite, tomatoes marinated (secret) and served on toasted french bread spread with herbed goat cheese.My mouth is watering just thinking of it.

Bloody Mary Bruschetta 2

I have made many different versions of bruschetta over the years and this ranks right at the top of the list. It will never over take Michelle’s, but it is damn good!

The abundance of tomatoes at this time of year helped make this even sweeter. Fresh, ruby red, ripe tomatoes, marinated with all the tastes of a Bloody Mary, horseradish, Worcestershire, celery, and tabasco.

Bloody Mary Bruschetta 1

A creamy base, not Bloody Mary like, but really adds to the dish, made of Miracle Whip (as always use mayo if you must), horseradish, and celery seed, is spread on toasted bread and topped with the marinated tomatoes.

Garnish with extra celery seed, celery leaves, and what Bloody Mary is complete with out a pickle and a wedge of lime?

Bloody Mary Bruschetta 3

Bloody Mary Bruschetta, not a hanover cure, but a delicious appetizer cure!

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Bloody Mary Bruschetta

  • Author: Marty Boyd
  • Yield: 8 1x


  • 1 zest of a lemon
  • 1 teaspoon lemon juice
  • 1/2 shallot, finely chopped
  • 2 large tomatoes, seeded and chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon each salt and black pepper
  • 2 teaspoon Worcestershire sauce
  • 1/2 teaspoon tabasco sauce, or to taste
  • 2 tablespoons prepared horseradish, divided
  • 2 celery stalks, thinly sliced
  • 3 tablespoons coarsely chopped celery leaves
  • 1/3 cup Miracle Whip
  • 1/2 teaspoon celery seed
  • 68 slices toasted sourdough or French bread
  • Celery Seed, Pickle Slices, lime wedges,and celery leaves for garnish


  1. Combine lemon zest, lemon juice, shallot, tomatoes, oil, vinegar, salt, black pepper, Worcestershire sauce, cayenne, and 1 tablespoon horseradish in a large bowl. Let marinate 10 minutes, stir in celery stalks and leaves.
  2. In a small bowl combine Miracle Whip and remaining horseradish, and celery seed in a small bowl. Spread each slice of toasted bread with the horseradish mixture, then top with tomato mixture.Garnish with celery seed, pickle slices, and celery leaves if desired.


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