For
4 people (8 bruschettas)
Préparation
15 minutes
Cooking
5 minutes
Ingredients
- 8 slices of country bread or ciabatta
- 1 garlic clove
- 1 jar of Espelette Pepper Sardine Rillettes Groix & Nature
- 200 g cherry tomatoes
- 3 tbsp of My Seaweed Oil - Infused with Sea Lettuce & Basil Groix & Nature
- A few fresh basil leaves
- Juice of half a lemon
- Salt, pepper
Method
- Toast the bread slices in the oven or toaster until golden and crisp.
- While still warm, rub each slice with the halved garlic clove, then drizzle with a little seaweed oil.
- Dice the cherry tomatoes and toss with lemon juice, salt, and pepper.
- Generously spread each slice with Espelette Pepper Sardine Rillettes, then top with the diced tomatoes.
- Finely chop the basil and sprinkle over the bruschettas before serving chilled.
