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Jen's Tomato Arugula Bruschetta

4

270 min

Jen's Tomato Arugula Bruschetta

Jen's Tomato Arugula Bruschetta Photo 1

Time

270 min

Serving

32 persons

Calories

31

Rating

4.00★ (15)

Cuisine

French
Author: Victoria Buriak
This is a wonderful combination of ripe plum tomatoes, Parmesan cheese, fresh garlic and arugula that together pack a punch when served on a slice of French bread.

Ingredients

  • roma (plum) tomatoes: 20 piece
  • olive oil: 0.25 cup
  • salt: 0.5 tsp
  • ground black pepper: 1 tsp
  • garlic: 8 clove (minced)
  • bunch arugula - rinsed, dried and: 1 piece (chopped)
  • sun-dried tomatoes packed in oil: 20 piece (chopped)
  • Parmesan cheese: 3 Tbsp (grated)

Metric Conversion

Stages of cooking

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  1. Bring 4 quarts of water to boil in a large saucepan. Place the roma tomatoes in the boiling water for about 1 minute to loosen the skins. Drain, and rinse with cold water. Peel, core, seed, and coarsely chop.
    Jen's Tomato Arugula Bruschetta Photo 2
  2. Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes.
    Jen's Tomato Arugula Bruschetta Photo 3
  3. Stir in the garlic and cook 5 minutes. Stir the arugula into the mixture, then remove skillet from heat. Transfer mixture to a large bowl.
    Jen's Tomato Arugula Bruschetta Photo 4
  4. Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.
    Jen's Tomato Arugula Bruschetta Photo 5

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