
Bruschetta made with natto
Bruschetta is an appetizer from Italy that traditionally is made of toasted bread, topped with tomato and vegetables, and sometimes cured meat or cheese. Here are 2 Megumi Natto bruchetta recipes, using a Japanese fermented soybean delicacy called natto.
Natto & Cheese Bruschetta
Ingredients
- 8 1/2-inch-thick slices of French or Italian bread
- 5 tablespoons of Megumi Natto (rounded)
- 1 tablespoon cream cheese
- Salt and black pepper
Procedure
- In a small bowl, mix the natto and cream cheese.
- Add salt and pepper to taste and set aside.
- Heat the oven to 450 degrees.
- Place the bread in the oven until golden and toasty.
- Spread the natto mixture on the bread. Serves 4.
Natto & Tomato Bruschetta
Ingredients
- Approximately 3 tbsp of Megumi Natto
- 8 1/2-inch-thick slices of French or Italian bread
- 5 cherry tomato
- 1/6 onion
- 2 tbsp olive oil
- Salt, Pepper, dry oregano to taste
- Basil leaves
Procedure
- Chop Natto finely.
- Dice cherry tomatoes coarsely.
- Mince onion.
- In a small bowl, mix Natto, cherry tomatoes, onion, Olive oil and oregano. Season with salt and pepper and set aside.
- Heat the oven to 450 degrees. Place the bread in the oven until golden and toasty.
- Spread the natto mixture on the bread. Garnish with basil.
To read more about natto, visit the Megumi Natto website at http://www.meguminatto.com.