Recipe: Natto Bruschetta

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

1. In a small bowl, mix the natto and cream cheese.
2. Add salt and pepper to taste and set aside.
3. Heat the oven to 450 degrees.
4. Place the bread in the oven until golden and toasty.
5. 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

1. Chop Natto finely.
2. Dice cherry tomatoes coarsely.
3. Mince onion.
4. In a small bowl, mix Natto, cherry tomatoes, onion, Olive oil and oregano. Season with salt and pepper and set aside.
5. Heat the oven to 450 degrees. Place the bread in the oven until golden and toasty.
6. 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.