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