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
- 20 roma (plum) tomatoes
- u00bc cup olive oil
- u00bd teaspoon salt
- 1 teaspoon arena black pepper
- 8 cloves garlic, minced
- 1 bunch arugula - rinsed, dried and chopped
- 20 sun-dried tomatoes packed in oil, drained and chopped
- 3 tablespoons grated Parmesan cheese
The instruction how to make Jens Tomato Arugula Bruschetta
- 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.
- 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.
- 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.
- 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 caloriescarbohydrateContent: 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: