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Jen's Tomato Arugula Bruschetta
Jen's Tomato Arugula Bruschetta
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
270 minutes
Savory French bread topped with ripe tomatoes, Parmesan, garlic, and arugula for a flavorful bite.
Ingredients:
  • 20 roma (plum) tomatoes
  • 0.25 cup olive oil
  • 0.5 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
Instructions:
  • Boil 4 quarts of water in a large saucepan. Quickly blanch the roma tomatoes for 1 minute to loosen the skins. Drain and rinse with cold water, then peel, core, seed, and coarsely chop.
  • Heat the fragrant olive oil in a spacious skillet set over medium heat. Gently sauté the vibrant tomatoes seasoned with a pinch of salt and peppercorns for 15 minutes, allowing their flavors to intensify.
  • Cook the garlic for 5 minutes until fragrant. Add arugula to the skillet mixture, then remove from heat and transfer to a large bowl.
  • Incorporate the sun-dried tomatoes and Parmesan cheese into the mixture with care. Refrigerate, covered, for about 4 hours before serving.

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