Arugula and plum tomato bruschetta - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Arugula and plum tomato bruschetta

1 tablespoon olive oil for frying

3 large garlic cloves

1 bunch fresh arugula, washed and drained

3 large plum tomatoes, cubed

8 thick slices 2-3 days old Italian bread

1/2 cup extra-virgin olive oil

salt and freshly ground black pepper

Pour 1 tablespoon of olive oil in a large skillet with 2 garlic cloves. Fry over low heat for about 5 minutes, or until the garlic is slightly brown. Tear the arugula leaves into small pieces. Add, with the tomato cubes, to the garlic. Sauté, tossing lightly. Toast the bread slices, peel 1 garlic clove and rub it on the bread, including the crust. Drizzle the extra-virgin olive oil on each slice. Cover with the arugula and tomato mixture. Season with salt and pepper at taste.

Recipe courtesy of Italian Cooking & Living magazine.  Click here to view more delicious Italian recipes!

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.