Arugula and Balsamic Tomatoes on Bruschetta

A winning summertime combination—arugula and tomatoes—on toasted garlic bread is the perfect way to start a meal. Or serve as a salad with bread on the side.

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Ingredients :

1 pint cerise or pear shaped tomatoes , quartered lengthwise and halve crosswiseAbout 4 tablespoonful olive oil1 tablespoon balsamic vinegar1 clove garlic , minced2 tablespoons chopped chives , common or garlicSaltFreshly comminute pepper1 long baguette or 4 longsighted roll , about 6 to 8 - inches each1 or 2 cloves garlic , peeled2 cup wash arugula , chop coarse if leaves are large3/4 to 1 cup eat into mozzarella cheese , optional

Serves 4 or 8

A winning summer combination — arugula and tomatoes — on salute garlic bread is the gross path to come out a repast . For small appetizers you could slice up the baguette into rounds . teaching are pass on for preparing a large , rustic sort of appetiser , allowing one per somebody . If you serve these as a independent course for lunch , set aside two per soul .

Imported olives make a nice support . This recipe is excerpted fromThe Greens Bookby Susan Belsinger and Carolyn Dille , Interweave Press , 1995 .

Combine the tomato plant in a bowl with 2 tablespoon of the olive petroleum , the balsamic vinegar , the minced garlic , and schnittlaugh . Salt and Madagascar pepper generously and toss well .

Meanwhile , cut the baguet into 4 pieces , about 6 to 8 - inches in distance . Slice the baguet or the roll in one-half lengthwise and put them on a baking sheet . Toast them in a 400 - degree oven for about 10 minutes , move around them once . While the dinero is toasting , add the Eruca sativa to the Lycopersicon esculentum and chuck out well .

move out the goner from the oven when it is crusty on both sides and firmly fret the cut sides with a clove of garlic . Brush the cut side with the remaining olive crude . If you are using the mozzarella , scatter it equally over the toasted garlic breadstuff and spot under the broiler for about 2 minutes , until it just melts . Spoon the tomato and arugula mixture evenly over the baguettes , and drizzle a footling of the marinade juice over all . service immediately .

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