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
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
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.
Cut the garlic clove in half, and rub on each side of the toasted bread.
Put the diced tomatoes in a bowl, add the remaining olive oil, then season with the pepper and seaweed salt. Mix well.
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:
Din nye favoritt! – tilsett farge, næring og hev smaken på et hvert måltid med dette smakfulle taresaltet. Høy kvalitets havsalt kombinert med butare.
✓ Økologisk serifisert
✓ Bærekraftig høstet i Lofoten
✓ 100% naturlig
✓ Perfekt for vegansk og plantebasert kosthold
✓ Inneholder vitaminer og mineraler
✓ Norsk havsalt
✓ Naturlig kilde til jod
✓ Perfekt gave fra havet