Dulse Bruschetta
Notes
This recipe was created by local non-profit Food Roots NW out of Tillamook!
Ingredients
- Loaf of crusty bread
- 2 pints tomatoes
- 6 large cloves garlic
- 3/4 cup dulse, chopped
- 1/4+ cup olive oil
- Balsamic vinegar
Instructions
- Place an empty pizza stone or metal tray in the oven and preheat it to 400 degreesF.
- Mince garlic, put it in a bowl, and pour just enough olive oil over it to barely submerge all the garlic.
- If using cherry tomatoes, slice them in half. If using large tomatoes, dice them. Mix them together with the olive oil and garlic.
- Cut the bread so that each slice is about 3/4″ thick.
- Spoon the tomato/garlic/oil mixture onto the bread slices and spread evenly.
- Coarsely chop a 3/4 cup of dulse, and sprinkle it on top so that it lightly covers the tomatoes. I like all the dulse to crisp up nicely, so I don’t mound it, but know that it will shrink in size when under the heat: too sparse of a covering will mean you don’t get a lovely crinkly-textured, slightly salty bit in every bite, which you definitely want!
- Lay the bruschetta slices on the pre-heated pizza stone or metal tray, and bake for 8-10 minutes.
- Lightly drizzle each slice with balsamic vinegar.
