Tomat bruschetta med Arctic Seaweed Salt
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!
Makes 3 portions
Ingredients:
300g large tomatoes, diced
3 slices of sourdough bread
1 tbsp Arctic Seaweed Salt
5 tbsp olive oil
1 tsp of cracked black pepper
Handful of rocket leaves
1 garlic clove
Directions:
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.
Hvis du likte denne tomat bruschettaen, vil du kanskje like disse oppskriftene:
Oppskrifts produkt
Laget av norsk høykvalitets havsalt og økologisk wakame gir Arctic Seaweed Salt en rund og balansert smak. Wakame flakene tilfører den naturlige umamismaken samt dybde og verdifulle mineraler til måltidet. Bruk den som et vanlig havsalt eller bordsalt, og opplev hvordan tangen tilfører en unik smak og ekstra næring til alt fra enkle hverdagsretter til helgekos.
96kr 130krPrisområde: 96kr til 130kr
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