Bruschetta con ruchetta - bruschetta with aru
Yield: 6 Servings
Ingredients:
- 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
Instructions:
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.
