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Bruschetta Capriciosa with Arugula and Tomato

Recipe courtesy of Ritrovo Italian Regional Foods.

This harlequin-colored bruschetta is a Ritrovo favorite antipasto in Rome before a pizza. The sweetness of the fresh tomato juice contrasting against the bitter olive tapenade and bright green arugula are a palate wake-up.

Ingredients:
1 jar Radici of Tuscany olive pâté
1 cup tender arugula leaves,
3 Roma tomatoes, halved, seeded and diced
4 slices rustic bread
2 tablespoons Trampetti Extra Virgin Olive Oil or Poggi Bonsi Extra Virgin Olive Oil by Trampetti
Sea salt and freshly ground black pepper

Directions:

  1. In a small bowl, combine tomatoes, extra virgin olive oil, salt and pepper.
  2. Toast bread under broiler or on a grill.
  3. Coarsely chop the arugula.
  4. Spread olive paste liberally on toasted bread, top with tomatoes and arugula.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

Aboutadmin

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture.
Connect with me on Google+

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