RECIPE: Miso Pickled Shiso Seeds and Cream Cheese “Bruschetta”

Miso pickled shiso seeds add extra savory umami to cream cheese in this creative take on bruschetta. You can use classic toasted baguette slices for the base, or try a Japanese twist by using koya dofu (freeze-dried tofu which has been rehydrated then toasted). Fresh ripe tomatoes round out each bite of this delightful canapé. 

Servings: 2

Ingredients:

• 2-4 pieces koya dofu* (can use the one in this package) or baguette slices
• 1 tomato (~200g) (diced)
• Dash ofKonbu Salt*
• Dash of pepper
• 1 tsp balsamic vinegar
• 1 Tbsp butter
• 30g cream cheese
• 2-3 tspMiso Pickled Shiso Seeds*
• Chopped parsley (garnish)

Instructions:

1. Put the koya dofu in a bowl and pour in enough water to cover. Leave for ~10 mins to restore. Squeeze to remove water and cut into ~5mm-1cm thickness. 
2. Cover a baking sheet with aluminum foil. Spread some butter on each piece of koya dofu (or baguette if using) and place on the aluminum foil. Bake in a toaster oven for ~4 mins until crispy.  

1. Separately in a small bowl, combine the diced tomato with konbu salt, pepper, balsamic vinegar and olive oil.
2. In a different small bowl, mix together the cream cheese and miso pickled shiso seeds, and spread on the toasted koya dofu. Top with the seasoned diced tomato from step 3 and parsley to garnish.

*Available for single item purchase at our Market: Michi no Eki