Bruschetta with Tomato and Arugula

Ripe tomatoes and leafy green arugula converge a top this simple and summery Italian appetizer.

Serves: 6 Save

Ingredients (11)

  • Topping:
  • 3 ripe tomatoes, diced
  • 2 ounce arugula, roughly chopped
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Bread:
  • 12 small slices rustic artisan bread
  • 2 teaspoon extra-virgin olive oil
  • 2 garlic cloves, minced


  1. To prepare topping, combine all ingredients in a medium bowl. Let stand at room temperature 1 hour.
  2. To prepare bread, toast or grill bread until light golden. Combine olive oil and garlic. Brush on toasted bread. Top bread with tomato mixture. Serves 6.

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