Tomato and Arugula Crostini

Yield: 4 servings (serving size: 1 slice bread and 1/2 cup tomato mixture)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Stand: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 188
  • Fat: 8.6g
  • Saturated fat: 3.2g
  • Protein: 8.7g
  • Carbohydrate: 19.4g
  • Cholesterol: 10mg
  • Iron: 1.5mg
  • Sodium: 535mg
  • Calories from fat: 41%
  • Fiber: 1.7g
  • Calcium: 217mg


  • 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


  1. Combine first 7 ingredients. Let stand 20 minutes.
  2. Preheat broiler or prepare grill.
  3. 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.
  4. Top bread slices with tomato mixture. Serve immediately.
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