Bruschetta con Pomodorini e Alga

Bruschetta con Pomodorini e Alga is a refreshing Italian appetizer that beautifully combines the sweetness of cherry tomatoes with the unique umami flavor of seaweed, offering a taste of the ocean without using fish. This vibrant vegan dish is perfect for any occasion, bringing a touch of coastal charm to your table.

Ingredients

• Cherry tomatoes - 200 grams
• Fresh basil leaves - 10 grams
• Dried seaweed (nori or dulse) - 5 grams
• Olive oil - 2 tablespoons
• Balsamic vinegar - 1 tablespoon
• Garlic - 1 clove
• Salt - to taste
• Black pepper - to taste
• Vegan bread (like ciabatta or sourdough) - 4 slices

Steps

1. Preheat your oven to 200°C (390°F).
2. In a bowl, halve the cherry tomatoes and add chopped basil leaves, crumbled dried seaweed, olive oil, balsamic vinegar, minced garlic, salt, and black pepper. Toss gently to combine.
3. Place the bread slices on a baking sheet and lightly drizzle with olive oil. Toast them in the preheated oven for about 5-7 minutes until golden and crispy.
4. Remove the toasted bread from the oven and let it cool for a minute.
5. Spoon the tomato and seaweed mixture generously over the toasted bread slices.
6. Serve immediately as a delicious appetizer.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 24 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from tomatoes and basil, which can help reduce inflammation.
• Contains omega-3 fatty acids from seaweed, supporting heart health.

Tags