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Tomato bruschetta with Arctic Seaweed Salt

bruschetta with lofoten 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


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.

If you enjoyed this tomato bruschetta, you might like the following recipes:

Recipe product

Your everyday salt just got better! Arctic Seaweed Salt is a tasty blend of winged kelp and high-quality arctic sea salt from the Norwegian Sea. Use it as you would use normal salt - season your savoury dishes for a hit of umami flavour as well as a delicious health boost.
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