Jens Tomato Arugula Bruschetta

This is a astounding engagement of ripe plum tomatoes, Parmesan cheese, roomy garlic and arugula that together pack a punch in the manner of served regarding a slice of French bread.

The ingredient of Jens Tomato Arugula Bruschetta

1. 20 roma (plum) tomatoes
2. u00bc cup olive oil
3. u00bd teaspoon salt
4. 1 teaspoon arena black pepper
5. 8 cloves garlic, minced
6. 1 bunch arugula - rinsed, dried and chopped
7. 20 sun-dried tomatoes packed in oil, drained and chopped
8. 3 tablespoons grated Parmesan cheese

The instruction how to make Jens Tomato Arugula Bruschetta

1. Bring 4 quarts of water to boil in a large saucepan. Place the roma tomatoes in the boiling water for practically 1 minute to loosen the skins. Drain, and rinse past cold water. Peel, core, seed, and coarsely chop.
2. Heat the olive oil in a large skillet more than medium heat. Slowly cook and mix up the tomatoes taking into account bearing in mind salt and pepper for 15 minutes.
3. disturb in the garlic and cook 5 minutes. disconcert whisk the arugula into the mixture, later separate skillet from heat. Transfer mix to a large bowl.
4. Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator just about 4 hours before serving.

Nutritions of Jens Tomato Arugula Bruschetta

calories: 31.1 calories
carbohydrateContent: 2.6 g
cholesterolContent: 0.4 mg
fatContent: 2.2 g
fiberContent: 0.7 g
proteinContent: 0.9 g
saturatedFatContent: 0.4 g
servingSize:
sodiumContent: 52.7 mg
sugarContent: 1.2 g
transFatContent:
unsaturatedFatContent: