RECIPES

bruschetta-016

There are so many uses for Kelp Seasonings. It is really easy to eat the Recommended Daily Intake (RDI) of iodine, only a pinch is required. Kelp Seasonings are a positive alternative to salt because they taste salty with less sodium and more of the other minerals & trace elements we need. There are other ways to make kelp a regular part of your diet:

  • use kelp seasonings as rubs on meat for BBQ, they are tasty & tenderising
  • use them to cook legumes, they make cooking faster and help digestibility
  • use them to make savoury flavoured butters

This recipe uses Garlic Kelp Butter to make a healthy & flavourful bruschetta appetizer.

To make the Garlic Kelp butter:

INGREDIENTS:

150g unsalted butter
3 tbsp fresh parsley
2 tsp Garlic kelp
2 fresh garlic cloves, crushed
Freshly ground black pepper to taste
(optional: finely chopped chilli pepper to taste)

METHOD:

For the butter, mix all the ingredients together and transfer to a ramekin dish or make into a log. Wrap in film paper and refrigerate until needed. The butter is delicious on crostinis, steamed vegetables or as a garnish on fish & seafood.

Chef's tips: Other butter mixtures can be made using different flavour kelp seasoning or different herbs. Try unsalted butter mixed with Chilli Kelp, finely cut preserved lemon and minced fresh thyme or unsalted butter with Lemon Kelp, Sea Lettuce Flakes and finely chopped lemon grass. Develop your own creative mixtures and share them with us!

To make the bruschetta:

turn the oven to 200 C (grill). Line an biscuit tray with baking paper or paint/spray with olive oil.

bruschetta

INGREDIENTS:

Half a baguette bread stick, sliced into 2 cm thick pieces 2 ripe & flavourful tomatoes, sliced fine
1/2 red onion, sliced paper-thin with a mandolin or a sharp knife (alternatively chives cut fine)
Mixture of dried Italian herbs, to taste
Parmesan cheese, finely grated
Freshly ground black pepper

METHOD:

Slice the baguette bread or ciabatta loaf thinly and cut the slices into bite size pieces if they are too big. Make sure each piece has some crust on at least one side to keep it sturdy when the garnish is on. Spread some garlic kelp butter on each piece and top with a slice of tomato trimmed to size. Garnish with some of the onion, Italian herbs, black pepper and Parmesan cheese. Grill in the top part of the oven for 15 minutes or until golden and bubbly. Serve warm for extra flavour.