This was a delicious bruschetta recipe! So glad I remembered that I had seen it awhile back. I just typed in “bruschetta” in my google reader search and it came up, even though I hadn’t actually bookmarked it. Love that Google Reader! I whipped up the mixture fairly quickly and managed not to burn the toasts too bad. I didn’t rub them with garlic because I don’t really “get” how you do this. I’ve tried but….nothing happens. So I just drizzled the toasts with EVOO and called it a day, I thought they tasted great and my friends agreed. I took the filling and toasts to the first meeting of our cooking club and let people assemble them themselves. Our next meeting is in June and we will be learning to make risotto from the group members that already know how to make it. I’ve never made it so I’m excited. Also on our list of ideas: making fresh pasta, making our own sushi, trying local ethnic restaurants, fondue night. It will be great! I will absolutely be making this recipe again, it was SO good. The arugula really gave it a kick! Our local grocery store was out arugula but SuperTarget had it, what would I do without Target?
1 large bunch of arugula (about 1/4 pound), coarse stems discarded and the leaves washed well and
1/2 pound smoked mozzarella, chopped fine
2 tomatoes (1/2 pound total), seeded and chopped fine
12 diagonally cut 1/2-inch-thick slices of Italian bread (about 1 1/2
2 garlic cloves, halved
1/4 cup extra-virgin olive oil
Chop the arugula fine and in a bowl stir it together with the mozzarella, the tomatoes, and salt and pepper to taste. Grill the bread on a rack set 4 inches over glowing coals, turning it once, until it is golden. (Alternatively, the bread may be toasted on a rack in a preheated broiler about 4 inches from the heat, turning it once.) Rub the toasts with the garlic on one side and brush the same side with half the oil. Spoon the arugula mixture onto the oiled sides of the toasts and drizzle the remaining 2 tablespoons oil over it.