Bruschetta with Tomato and Arugula

Bruschetta with Tomato and Arugula
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings


3-- ripe tomatoes, diced
2ounces arugula, roughly chopped
1teaspoon salt
1/2teaspoon coarsely ground black pepper
1tablespoon extra-virgin olive oil
1tablespoon balsamic vinegar
12small slices rustic artisan bread
2teaspoons 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.

Recipe courtesy of Seeds from Italy