Arche Organic Nori Flakes, 20 g: Unit: 20 g

Recipe tip: tomato bruschetta with seaweed

• 1 baguette or ciabatta bread
• 6 ripe tomatoes, cut into small cubes
• 1 medium onion, cut into small cubes
• 1 clove of garlic
• 4 tbsp olive oil
• 1 tsp herbs de Provence
• 1 tsp Arche Nori Flakes
• salt, pepper and lemon juice to taste

Preheat the oven to 180 °C. Cut the baguette into 1 cm thick diagonal slices. Squeeze the garlic clove and mix with 2 tbsp oil. Spread on the baguette slices and bake in the oven until golden brown. In a bowl, mix the tomatoes, onions, herbs de Provence and nori flakes with the remaining olive oil. Season with salt, pepper and lemon juice, spread on the warm baguette slices and serve immediately.