Bruschetta con Pomodori e Alga

Bruschetta con Pomodori e Alga is a vibrant and refreshing vegan dish that combines the sweetness of ripe tomatoes with the umami flavor of seaweed, all atop crispy toasted bread. This unique twist on traditional bruschetta offers a taste of the ocean while remaining entirely plant-based.

Ingredients

• Whole grain bread - 4 slices
• Ripe tomatoes - 200 grams, diced
• Nori seaweed sheets - 1 sheet, finely chopped
• Fresh basil leaves - 10 grams, chopped
• Garlic - 1 clove, minced
• Extra virgin olive oil - 2 tablespoons
• Balsamic vinegar - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat your oven to 200°C (400°F).
2. Place the slices of whole grain bread on a baking sheet and drizzle with 1 tablespoon of olive oil.
3. Toast the bread in the oven for about 5-7 minutes until golden and crispy.
4. In a mixing bowl, combine the diced tomatoes, chopped nori, minced garlic, chopped basil, remaining olive oil, balsamic vinegar, salt, and black pepper. Mix gently to combine.
5. Once the bread is toasted, remove it from the oven and let it cool slightly.
6. Spoon the tomato and seaweed mixture generously onto each slice of toasted bread.
7. Serve immediately and enjoy your Bruschetta con Pomodori e Alga!

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 320 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from tomatoes and basil.
• Provides omega-3 fatty acids from nori seaweed.

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