Bruschetta Con Ruchetta - Bruschetta With Aru Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
18 pinch: Crusty italian bread, tuscan type
2 inches, 1- inch thick
2 large: Ripe but not overripe tomato es, about
1 pound: total weight,
1/4 lbs: Ruchetta, arugola, with small stems
1/2 cup: Olive oil,
Salt and freshly ground blac k pepper,
Directions:
Recipe by: Giuliano Bugiallis 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 Bugiallis Foods of Italy.
Source from luhu.jp
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 Bugiallis Foods of Italy.
Source from luhu.jp