Bruschetta con ruchetta - bruschetta with aru

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Recipe by: kaliyah

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

18 pn Crusty italian bread
-- tuscan type
3 x 2 inches, 1- inch thick
2 lg Ripe but not overripe tomato
-es - about
1 pound total weight
1/4 lb Ruchetta - arugola, with
-small stems
1/2 c Olive oil
Salt and freshly ground blac
-k pepper

Recipe by: Giuliano Bugialli's Foods of Italy.
1. Preheat the oven to 375 degrees. Place the pieces of bread on
the shiny side of a piece of aluminum foil and toast them for 10
minutes on each side. Arrange the toasted bread on a large platter.
2. Slice the tomatoes horizonatally into 1-inch-thick slices;
then cut each slice in half. Arrange the slices to cover the bread on
the platter. Distribute the ruchetta over everything. pour the oil
over all and sprinkle with salt and pepper. Serve immediately.

Serves 6. Giuliano Bugialli's Foods of Italy.