Arugula and Balsamic Tomatoes on Bruschetta

comments (4) May 31st, 2010

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cookinwithherbs susan belsinger, contributor
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Here is the perfect way to use the arugula in your garden--a mouthwatering combination with tomatoes and chives.
Use the marinated tomatoes and arugula on bruschetta or serve as a side salad.
Serve these on small slices of baguette as an appetizer or on larger slices of bread for a main course.
Here is the perfect way to use the arugula in your garden--a mouthwatering combination with tomatoes and chives.Click To Enlarge

Here is the perfect way to use the arugula in your garden--a mouthwatering combination with tomatoes and chives.

Photo: Susan Belsinger

Ingredients:
1 pint cherry or pear shaped tomatoes, quartered lengthwise and halved crosswise
About 4 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove garlic, minced
2 tablespoons chopped chives, common or garlic
Salt
Freshly ground pepper
1 long baguette or 4 long rolls, about 6 to 8-inches each
1 or 2 cloves garlic, peeled
2 cups washed arugula, chopped coarse if leaves are large
3/4 to 1 cup grated mozzarella cheese, optional

Serves 4 or 8

A winning summertime combination—arugula and tomatoes—on toasted garlic bread is the perfect way to start a meal.  For small appetizers you can slice the baguette into rounds. Instructions are given for preparing a larger, rustic sort of appetizer, allowing one per person. If you serve these as a main course for lunch, allow two per person.

Imported olives make a nice accompaniment. This recipe is excerpted from The Greens Book by Susan Belsinger and Carolyn Dille, Interweave Press, 1995.

Combine the tomatoes in a bowl with 2 tablespoons of the olive oil, the balsamic vinegar, the minced garlic, and chives.  Salt and pepper generously and toss well.

Meanwhile, cut the baguette into 4 pieces, about 6 to 8-inches in length.  Slice the baguette or the rolls in half lengthwise and place them on a baking sheet.  Toast them in a 400-degree oven for about 10 minutes, turning them once.  While the bread is toasting, add the arugula to the tomatoes and toss well.

Remove the toast from the oven when it is crusty on both sides and firmly rub the cut sides with a clove of garlic. Brush the cut sides with the remaining olive oil. If you are using the mozzarella, scatter it evenly over the toasted garlic bread and place under the broiler for about 2 minutes, until it just melts.  Spoon the tomato and arugula mixture evenly over the baguettes, and drizzle a little of the marinade juices over all.  Serve immediately.


posted in: tomatoes, chives, arugula, appetizer

Comments (4)

Aikyanbnamchuk writes: I just love this recipe!
Posted: 2:49 am on August 23rd
Arthurbrown writes: Spicy and delicious
Posted: 5:04 am on February 17th
aronspencer writes: One of the best
Posted: 6:24 am on February 16th
roberthais writes: Delicious
Posted: 4:42 am on February 16th
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