Crisp, garlic-rubbed toast topped with sweet cherry tomatoes, soft cheese and peppery arugula makes a bright, effortless appetizer. This bruschetta comes together in minutes, tastes like summer, and is perfect for weeknight dinners, snacks or sharing with friends.
Ingredients
- 1 baguette or loaf, sliced
- 200 g (7 oz) cherry tomatoes
- 140 g (5 oz) cheese (a soft variety works best)
- 2 tbsp balsamic sauce
- 2 to 3 tbsp olive oil
- A few sprigs of arugula
- Salt and pepper to taste
- 1 garlic clove, halved
Instructions
- Slice the bread about 1 cm thick, brush with olive oil, and bake at 200 C (400 F) for about 10 minutes (or pan-fry both sides). While hot, rub each slice with the cut garlic clove.
- Quarter the cherry tomatoes and dice the cheese to a similar size.
- Toss the tomatoes, cheese, arugula, balsamic sauce, and a drizzle of olive oil; season with salt and pepper.
- Spoon the topping onto the toasted bread and serve.
Tips
- Toast the bread until crisp so it holds the juicy topping without going soggy.
- Rub the garlic on while the toast is still hot for the best flavor.
- Assemble just before serving so the bruschetta stays crunchy.
Nutrition
Nutrition per 100 g: 189 kcal, protein 8.1 g, fat 9 g, carbs 19.2 g.
For more fresh tomato ideas, try Classic Tomato Bruschetta with Garlic and Basil and Fresh Tomato and Mozzarella Salad. For bruschetta inspiration, see Allrecipes.