Today, I like to share this salsa bruschetta modified by Rasa Masa. We had it for our lunch few days ago. As we didn’t have baguette on hand, we used sourdough country loaf and sliced into smaller piece; then toasted till the top of the bread bit crunchy, finally spread the topping on it.
This is a very basic bruschetta recipe using the best biodynamic and organic ingredients available on hand. For spices and herbs, Sonnentor is our preferred choice