Summer Tomato Bruschetta

Name: Summer Tomato Bruschetta
Ingredients: 1 bunch fresh arugula, leaves only; Sea salt and fresh-ground black pepper; 1 bunch fresh arugula, leaves only; 3 tablespoons sherry wine vinegar; Sea salt and fresh-ground black pepper; 3 tablespoons sherry wine vinegar; 4 large ripe tomatoes (preferably vine-ripened, just picked, and not refrigerated), cut into ½-inch slices; ½ cup extra-virgin olive oil; 2 to 3 cloves garlic, peeled, with a thin slice cut from the end of each clove; 2 to 3 cloves garlic, peeled, with a thin slice cut from the end of each clove; Six 1-inch-thick slices homemade white or Whole wheat country-style bread, preferably sliced from the center of a whole loaf; Six 1-inch-thick slices homemade white or Whole wheat country-style bread, preferably sliced from the center of a whole loaf; Six 1-inch-thick slices homemade white or Whole wheat country-style bread, preferably sliced from the center of a whole loaf

Preparation info

Makes
6
bruschetta

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

This should be made with vine-ripened tomatoes in the summer and fall.

Ingredients

Six 1-inch-thick slices homemade white or Whole wheat country-style bread, preferably sliced from the center of a whole loaf
2 to 3 cloves

Starter
Vegan
Summer

Method

Lightly toast both sides of the bread over a charcoal or gas grill, under the broiler, or in a toaster oven. Remove the toast from the heat, and rub one side of it with the cut end of a garlic clove. Place the bruschetta on a serving platter. Drizzle with olive oil and top each slice with overlapping slices of tomato. Drizzle with some vinegar and some more olive oil. Sprinkle with salt and a f