Bruschetta with Sun-Dried Tomatoes, Arugula and Parmesan
by Editorial Staff
Ciabatta bread is ideal for making bruschetta – a rustic white bread with large holes in the crumb, but if not, then take any white bread. Crispy bread, aromatic sun-dried tomatoes, and the peppery flavor of arugula are the perfect combinations for a summer snack.
Cook: 15 minutes
Ingredients
- Ciabatta – 1 pc.
- Arugula – 150 g
- Sun-dried tomatoes – 250 g
- Balsamic cream – to taste
- Olive oil to taste
- Parmesan cheese – 50 g
- Ground black pepper – to taste
Directions
- Throw the sun-dried tomatoes in a colander and set aside for 15 minutes.
- Cut the ciabatta in half lengthwise, and then into 4 more pieces and dry in an oven preheated to 220 degrees for 3-4 minutes.
- Slice the cheese into thin slices with a vegetable peeler.
- Sprinkle the dried bread slices with olive oil and add the sun-dried tomatoes and arugula.
- Place parmesan slices, pepper to taste, and drizzle with balsamic cream.
- Bruschetta with sun-dried tomatoes, arugula, and parmesan are ready.
Bon Appetit!
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