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:
High-quality Norwegian sea salt blended with flakes of organic winged kelp. Arctic Seaweed Salt gives a new depth of flavour that is both round and satisfying. A natural boost of umami that brings flavour and nutrition to your meals. Use as you would ordinary sea salt or table salt, and enjoy the additional benefits of seaweed. It’s salt - but better! Packaged using zero plastic and an award-winning design, our seaweed salts make a wonderful gift for food lovers.