Welcome to my world - a blend of passion, taste, and old-world traditions.

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Monday, August 2, 2010

Bruschetta with Tomato and Arugula

Let your garden dictate what's on your plate.  Then, just add olive oil.

3 ripe tomatoes, diced
3 ounces of arugula, chopped
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar

12 (1/2-inch) small slices rustic artisan bread
2 tablespoon 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 golden.  Combine olive oil and garlic.  Brush on toasted bread.  Top bread with tomato mixture.  Serve 6.