Tomato and Arugula Crostini

Oxmoor House

Yield:

4 servings (serving size: 1 slice bread and 1/2 cup tomato mixture)

Recipe from

Recipe Time

Prep: 12 Minutes
Cook: 3 Minutes
Stand: 20 Minutes

Nutritional Information

Calories 188
Fat 8.6 g
Satfat 3.2 g
Protein 8.7 g
Carbohydrate 19.4 g
Cholesterol 10 mg
Iron 1.5 mg
Sodium 535 mg
Caloriesfromfat 41 %
Fiber 1.7 g
Calcium 217 mg

Ingredients

1 1/3 cups chopped seeded plum tomato (about 4 tomatoes)
2 cups chopped fresh arugula
1/2 cup (2 ounces) freshly grated Parmesan cheese
1 tablespoon extra-virgin olive oil
2 teaspoons white balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
4 (1.25-ounce) slices Italian bread (about 3/4 inch thick)
1 large garlic clove, halved

Preparation

Combine first 7 ingredients. Let stand 20 minutes.

Preheat broiler or prepare grill.

Rub bread with cut side of garlic clove. Place bread slices on a baking sheet or grill rack; cook 2 to 3 minutes on each side or until lightly browned.

Top bread slices with tomato mixture. Serve immediately.

Note:

Oxmoor House Healthy Eating Collection

January 2003