Jen's Tomato Arugula Bruschetta

Name: Jen's Tomato Arugula Bruschetta
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bunch arugula - rinsed, dried and chopped; 8 cloves garlic, minced; 1 teaspoon ground black pepper; 59 milliliters olive oil; 3 Tbsps grated Parmesan cheese; 20 roma (plum) tomatoes; 1 teaspoons salt; 20 sun-dried tomatoes packed in oil, drained and chopped

The recipe Jen's Tomato Arugula Bruschettan is ready in about 4 hours and 30 minutes and is definitely a super gluten free and primal option for lovers of Mediterranean food. This hor d'oeuvre has 233 calories, 7g of protein, and 16g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of arugula, parmesan cheese, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Bring 4 quarts of water to boil in a large saucepan.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Place the roma tomatoes in the boiling water for about 1 minute to loosen the skins.

Ingredients you will need

Roma Tomato

Water

Drain, and rinse with cold water. Peel, core, seed, and coarsely chop.

Ingredients you will need

Water

Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes.

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Salt And Pepper

Olive Oil

Tomato

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Frying Pan

Stir in the garlic and cook 5 minutes. Stir the arugula into the mixture, then remove skillet from heat.

Ingredients you will need

Arugula

Garlic

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Frying Pan

Transfer mixture to a large bowl.

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Bowl

Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.

Ingredients you will need

Sun Dried Tomatoes

Parmesan

Equipment

Sauce Pan

Frying Pan

Bowl

Ingredients

Servings:

1bunch

arugula - rinsed, dried and chopped 8cloves

garlic, minced 1teaspoon

ground black pepper 59milliliters

olive oil 3Tbsps

grated Parmesan cheese 20

roma (plum) tomatoes 1teaspoons

salt 20

sun-dried tomatoes packed in oil, drained and chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Antinori Badian a Passignano Chianti Classico Gran Selezione with a 4.6 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.