Jens Tomato Arugula Bruschetta Recipes

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JEN'S TOMATO ARUGULA BRUSCHETTA



Jen's Tomato Arugula Bruschetta image

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.

Provided by Esmee Williams

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 4h30m

Yield 32

Number Of Ingredients 8

20 roma (plum) tomatoes
¼ cup olive oil
½ teaspoon salt
1 teaspoon ground black pepper
8 cloves garlic, minced
1 bunch arugula - rinsed, dried and chopped
20 sun-dried tomatoes packed in oil, drained and chopped
3 tablespoons grated Parmesan cheese

Steps:

  • 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.
  • Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes.
  • 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.
  • Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.

Nutrition Facts : Calories 31.1 calories, Carbohydrate 2.6 g, Cholesterol 0.4 mg, Fat 2.2 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 52.7 mg, Sugar 1.2 g

BRUSCHETTA WITH ARUGULA, SMOKED MOZZARELLA, AND TOMATOES



Bruschetta with Arugula, Smoked Mozzarella, and Tomatoes image

Categories     Tomato     Cocktail Party     Vegetarian     Quick & Easy     Backyard BBQ     Mozzarella     Arugula     Summer     Grill     Grill/Barbecue     Healthy     Gourmet

Yield Serves 6

Number Of Ingredients 6

1 large bunch of arugula (about 1/4 pound), coarse stems discarded and the leaves washed well and spun dry
1/2 pound smoked mozzarella, chopped fine
2 tomatoes (1/2 pound total), seeded and chopped fine
12 diagonally cut 1/2-inch-thick slices of Italian bread (about 1 1/2 loaves)
2 garlic cloves, halved
1/4 cup extra-virgin olive oil

Steps:

  • Chop the arugula fine and in a bowl stir it together with the mozzarella, the tomatoes, and salt and pepper to taste. Grill the bread on a rack set 4 inches over glowing coals, turning it once, until it is golden. (Alternatively, the bread may be toasted on a rack in a preheated broiler about 4 inches from the heat, turning it once.) Rub the toasts with the garlic on one side and brush the same side with half the oil. Spoon the arugula mixture onto the oiled sides of the toasts and drizzle the remaining 2 tablespoons oil over it.

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