Tomato-Arugula Bruschetta

With the holiday season in full swing and many of us busy trying to juggle our regular routine and fit in all the extra holiday activities, you may think it is too much work to bring something homemade to the next party. However, I give you Tomato-Arugula Bruschetta!
This recipe is quick, easy, versatile, and stays fresh for a few days in the fridge. Although peak tomato season is over, the arugula is plentiful and the spiciness of the arugula and garlic give it plenty of flavor. I have been making it for over 12 years -- so this one is a keeper!
 
I originally received this recipe at my bridal shower. My bridesmaids had included a recipe card in the shower invitations and the guests returned the recipe card with their favorite recipe written in. (A very special experience and I highly recommend this if you are ever planning a shower). This recipe came from a relative of my husband, whom I honestly don't know if I have seen since that day, but I truly love this recipe and am thankful she took the time to write it down and give to me. The original recipe suggests serving on top of toasted baguette and even adding a little gorgonzola cheese. It can also be served as a topping for chicken or fish or simply mixed with some angel hair pasta for a quick dinner. So whether you are a guest bringing an appetizer or a hostess serving a crowd, this recipe is sure to be a winner with adults and kids alike!
 
 


 

Tomato-Arugula Bruschetta (Printable version)

4 large Roma tomatoes
large handful chopped arugula
1 Tablespoon extra virgin olive oil
2 teaspoons red wine vinegar
1-2 cloves finely chopped garlic (just 1 if you don't like too much spice)
1/4 teaspoon salt
1/8 teaspoon pepper

Combine all ingredients in a medium bowl. Serve with sliced French baguette, or as a topping for chicken, fish, or pasta. Can be made a day ahead of time for optimal flavor and keeps up to 3 days in the fridge.

Let me know what you think and how you served it!

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