This recipe was created by local non-profit Food Roots NW out of Tillamook!
Loaf of crusty bread
2 pints tomatoes
6 large cloves garlic
3/4 cup dulse, chopped
1/4+ cup olive oil
Place an empty pizza stone or metal tray in the oven and preheat it to 400 degreesF.
Mince garlic, put it in a bowl, and pour just enough olive oil over it to barely submerge all the garlic.
If using cherry tomatoes, slice them in half. If using large tomatoes, dice them. Mix them together with the olive oil and garlic.
Cut the bread so that each slice is about 3/4″ thick.
Spoon the tomato/garlic/oil mixture onto the bread slices and spread evenly.
Coarsely chop a 3/4 cup of dulse, and sprinkle it on top so that it lightly covers the tomatoes. I like all the dulse to crisp up nicely, so I don’t mound it, but know that it will shrink in size when under the heat: too sparse of a covering will mean you don’t get a lovely crinkly-textured, slightly salty bit in every bite, which you definitely want!
Lay the bruschetta slices on the pre-heated pizza stone or metal tray, and bake for 8-10 minutes.