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!