How to Make Jen's Tomato Arugula Bruschetta - A Step-by-Step Guide

There's nothing quite like the refreshing taste of ripe, juicy tomatoes paired with the peppery kick of arugula. This wonderful combination is at the heart of Jen's Tomato Arugula Bruschetta. This popular Italian appetizer is perfect for serving at gatherings or simply as a light and satisfying snack.

Tomato bruschetta is a classic dish that has been enjoyed for centuries in Italy. It consists of sliced, grilled bread topped with a mixture of fresh tomatoes, garlic, basil, and olive o...

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Ingredients

  • 20 roma (plum) tomatoes
  • ¼ cup olive oil
  • ½ 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

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Additional Time: 4 hrs
  • Total Time: 4 hrs 30 mins
  • Servings: 32
  • Yield: 4 cups

  • 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.
  • Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes.
  • 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.
  • Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.
  • Nutrition

    31 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Cholesterol: 0mg
    • Sodium: 53mg
    • Total Carbohydrate: 3g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 1g
    • Vitamin C: 8mg
    • Calcium: 24mg
    • Iron: 0mg
    • Potassium: 155mg