Natto & Cheese Bruschetta:

• 8 1/2-inch-thick slices of French or Italian bread
• 5 tablespoons natto (rounded)
• 1 tablespoon cream cheese
• Salt and black pepper

Natto & Tomato Bruschetta:

• About 40g 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

Natto & Cheese Bruschetta:

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:

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.