FRESH CONCH BRUSCHETTA BITES

A seagan take on a classic appetizer that blends fresh conch, vegan cheese and herbed oil for a mouth watering seafood experience.

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A classic appetizer gone seagan. After a long day of being in the water it's always a nice treat to sit down to something fresh and flavorful. Using minimal ingredients is sometimes a must when we are out at sea and we haven't seen a market in a week. This recipe was a no brainer when it came to ease and using up those last few staples we always have in the fridge in a unique way. My conch bruschetta uses vegan ingredients and is a simple crowd pleaser that you can throw on the table for game night or happy hour with the neighbors. Don't have any conch available to you? Don't fret! This recipe is also fantastic with flaked fish as a replacement for the conch. Whenever I have a bit of leftover fish, yet not enough to make a meal, this is how I use the leftovers. Just pull the leftover fillet out of the fridge to take the chill out, and flake it over the crostinis creating a great no-waste dish that everyone can enjoy!

Light and crisp flavors with chewy and tender conch meat

Besides being a great source of lean protein, conch meat brings a unique flavor unlike any other seafood. It's virtually scentless and has a slightly sweet crab-like flavor while being mild enough to take on other flavors it is paired with. This dish combines crusty bread with a layer of vegan mozzarella slightly toasted in the oven. Creating a base for fresh tomatoes, onions, conch, balsamic reduction and a basil-infused oil. They're stacked with flavor and ready to be the star of the show.

Tip: Slice the conch meat into very thin peices that resemble shavings and do not tenderize the conch. When left alone, conch has a slightly tougher outer edge that could be described as crispy with a very soft center. Leaving the conch like this is a big part of what brings texture to the dish.

Make it vegan: sub conch for some chopped hearts of palm and capers.

Conch substitute: Flaked fish fillet. I love using this recipe when I have a bit of left over fish! Read more on this above.

Fresh conch bruschetta bites

Ingredients

• 1 mature conch

• 1/2 cup cherry tomatoes

• 1/4 of a yellow onion, thinly sliced

• 1 lime, juiced

• 1 large handful basil leaves, minced

• 2 tsp minced garlic

• 1 tbsp neutrally flavored oil (I like avocado)

• 3/4 cup vegan mozzarella, shredded

• 3 tbsp vegan mayo

• balsamic glaze for plating

• 1 baguette

Method

1. Preheat the oven to 400 degrees

2. Slice the conch meat into very thin peices, 1/8 inch or thinner. You will end up with thin, tender rounds, like a shaved raddish. See Tips section above for more info.

3. Once the conch is prepped, place in an airtight container and cover with the juice of one lime and a dash of salt and pepper. Cover and give it a good shake. Let sit in the refrigerator and marinate while you prepare the rest of your ingredients.

4. Cut the baguette into 1/2 inch rounds and place evenly on a baking sheet. Mix the mayo and garlic together and brush each round with the mixture. Place in the oven until the edges are brown. Approx 10 minutes.

5. Briefly pull the rounds out of the oven, add an equal amount of vegan mozzarella to each round and bake until melted, approx. 5 minutes. Once the cheese has melted, turn the oven off and keep the rounds in to stay warm until you are ready to dress them.

6. While your baguette rounds are in the oven, it's time to chop your tomatoes, onions and mince the basil. Set the tomatoes and onion aside once chopped and place the basil in a small bowl with 1 tbsp oil. Muddle the mixture and add a dash of salt and pepper.

7. Let's start assembling! Pull the conch meat out of the refrigerator and drain. Take the warm rounds out of the oven, place neatly on a serving tray and top each round with a small amount of tomato and onion. Follow that with 2-4 slices of conch meat and a drizzle of basil oil and balsamic reduction. Enjoy!

I hope you enjoy this unique way to indulge in one of my favorite sea creatures! Let me know in the comment what you think. For all you first timers, please share your thoughts on your first conch experience, I can't wait to hear all about it! Later bishes!