Recipe
Ume and Tomato Bruschetta
Chopped tomato with umeboshi and olive oil on toasted baguette: an easy starter with a Japanese twist.
Umeboshi replaces salt in this Italian starter; the sweetness of tomato and the sourness of ume go well together.
Ingredients (8 slices)
- 8 slices of baguette (1 cm thick)
- 1 tomato
- 1 umeboshi
- 1 tbsp olive oil
- 1/2 clove garlic
- Shiso leaves or basil, to taste
Method
- Dice the tomato into 1 cm cubes and drain lightly.
- Pit and chop the umeboshi and mix with the tomato and olive oil.
- Toast the baguette and rub the cut garlic over the surface.
- Spoon the tomato mixture onto the bread and scatter with chopped shiso or basil.
Tips
- Top the bread just before serving so it stays crisp.
Umeboshi and ume vinegar vary a lot in saltiness. If you are watching your salt, adjust the amount.
Ume products for this recipe
