Tuesday, January 18, 2011

Bruschetta with Tomato and Arugula




Bruschetta with Tomato and Arugula

Grilled bread, rubbed with garlic, drizzled with olive oil and topped with something fresh is a perfect example of simple Italian food!

Topping:

3 ripe tomatoes, diced

2 ounces arugula, roughly chopped

1 t salt

½ t coarsely ground black pepper

1 T extra-virgin olive oil

1 T balsamic vinegar

Bread:

12 (1/2-inch) small slices rustic artisan bread

2 t extra-virgin olive oil

2 garlic cloves, minced

1. To prepare topping, combine all ingredients in a medium bowl. Let stand at room temperature 1 hour.

2. To prepare bread, toast or grill bread until light golden. Combine olive oil and garlic. Brush on toasted bread. Top bread with tomato mixture. Serves 6.

3. If you have fresh mozzarella cheese, place slices of cheese on the toasts before topping with tomatoes.

Summer Tip: Let your garden dictate what is on your plate. Then, just add olive oil.

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