Arugula and Plum Tomato Bruschetta

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.

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