Tomato, Wakame, and Mozzarella Pearl Bruschetta
Ingredients
60 g wakame
250 g cherry tomatoes
1 sliced garlic clove
1 teaspoon dried oregano
100 g mozzarella pearls
1 loaf of country bread
Fresh basil
Prepared by
1. Desalt the wakame and set aside.
2. Confit the tomatoes: in a frying pan over the heat with the oil, when it is hot, add the garlic and let it brown. Add the tomatoes and oregano. Lower the heat, confit them for about 8 or 10 minutes until they are tender, and set aside.
3. Lightly chop the desalted wakame and sauté it in the same pan in which we cooked the tomatoes, cooking it over medium heat for about 5 minutes, stirring occasionally.
4. Cut the loaf into 1 cm thick slices and toast the bread until it is crispy.
Presentation
1. Place the toasted bread and add the sautéed wakame, the confit tomatoes, and the mozzarella pearls.
2. Garnish with fresh basil.
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