Tomato bruschetta with Arctic Seaweed Salt

Servings: Makes 3 portions Cooking time: 15 min

A classic antipasto from Italy, with a Norwegian twist! Bruschetta come in many variations, but the most classic version – tomato and olive oil – is our favourite. Seasoned with Arctic Seaweed Salt for extra flavour and nutrition, this dish makes a great lunch or appetiser. It’s important to use high quality olive oil here; as one of the few flavours in the dish, it will stand out, and can make the difference between a good bruschetta and a great bruschetta. Other variations include cured meat, cheese and vegetables – so get creative!

Instructions:

  1. Heat a grill pan over a high heat. Drizzle the bread slices with 2 tbsp of the olive oil on both sides, then place on the hot grill pan. Toast for 2 minutes on each side.
  2. Cut the garlic clove in half, and rub on each side of the toasted bread.
  3. Put the diced tomatoes in a bowl, add the remaining olive oil, then season with the pepper and seaweed salt. Mix well.
  4. Place a generous portion of the tomato mixture on each slice of toasted bread, and decorate with the rocket leaves.

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