Jen's Tomato Arugula Bruschetta |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
20 roma (plum) tomatoes |
1/4 cup olive oil |
1/2 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 |
Directions:
1. 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.
2. Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes.
3. 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.
4. Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.
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