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Jen's Tomato Arugula Bruschetta

By: Esmee  Supporting Member (Click to learn more about Supporting Membership)
"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."

Rating: This weblink has been rated 11 times with an average star rating of 4.4 Read Reviews (9)

Rate/Review | 841 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
4 Hrs 30 Min

Servings  (Help)

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Original Recipe Yield 4 cups
 

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 31 | Total Fat: 2.2g | Cholesterol: < 1mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by Esmee Supporting Member (Click to learn more about Supporting Membership)
I have prepared this recipe twice -- once in the summer and once in the winter. I have learned... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by GARLICKE 
This is delicious! I cut this recipe down to 4-5 servings. I used 3 plum tomatoes, 2... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by MOTTSBELA Supporting Member (Click to learn more about Supporting Membership)
I like the flavor of this bruschetta, although it's just a bit sweeter than I would prefer due... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2006 by fingers77 
loved the recipe but didn't like the cooking part. I think it should be fresh tasting if it is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2008 by lewissam 
Skipped the sundried tomatoes and doubled the arugula. Came out perfect! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 6, 2007 by KymInNM 
I made this raw and served it in endive leaves, and it was very good. I liked the use of the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2009 by Lori M. 
This is about a 3+, but it's too much work for an OK recipe. The bruschetta topping sold at... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 19, 2008 by DECAR48 
I ended up combining others ideas for this recipe. 1st off I halved it. 2ndly I parboiled the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 1, 2005 by JDVMD 
Nice flavor. I forgot about this until two days later and the flavors were very nice. Can see... MORE

 
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