Bruschetta with wakame and orange carpaccio

You can find this and more delicious vegan recipes in the book "Algen" by Jörg Ullmann and Kirstin Knufmann.

Preparation time: 20 minutes

Ingredients for 4 people

• 5 g Wakame
  
• 8 large tomatoes
  
• 1 1/2 onions
  
• 2 cloves of garlic
  
• 1 bunch of basil
  
• 6 tbsp olive oil
  
• Salt
  
• Pepper
  
• 1 orange
  
• 1 ciabatta

Preparation

1. Preheat the oven to 180 °C (convection 160 °C).
2. Soak the wakame in water for 10 minutes. Change the water after 5 minutes. Then drain, rinse, and let drip dry.
   Next, cut into fine strips and place in a bowl.
   
3. Wash the tomatoes, remove the stems, and dice finely.
4. Peel and finely dice the onions.
5. Peel the garlic and press through a garlic press.
6. Wash the basil, pluck the leaves, and chop finely.
   
7. Add to the bowl with 4 tbsp of the olive oil and the prepared ingredients, mix well, and season with salt and pepper to taste.
   
8. Peel the orange, halve lengthwise, and cut into thin slices.
   
9. Cut the ciabatta into 2 cm thick slices and drizzle with a little oil. Bake in the oven for 6–7 minutes until lightly crisp.
   
10. Spread the mixture thickly onto the individual slices. Place the halved orange slice on top and serve while the bruschetta is still warm.