Bruschetta Con Ruchetta - Bruschetta With Aru
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- 18 pn Crusty italian bread tuscan type
- Salt and freshly ground blac k pepper
- 1/2 c Olive oil
- 2 lg Ripe but not overripe tomato es - about
- 1/4 lb Ruchetta - arugola, with small stems
- Cut
- 3 x 2 inches, 1- inch thick
- 1 pound total weight
Contains
Gluten
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1. Preheat the oven to 375 degrees. Place the pieces of bread on the shiny side of a piece of aluminum foil and toast them for 10 minutes on each side. Arrange the toasted bread on a large platter. 2. Slice the tomatoes horizonatally into 1-inch-thick slices; then cut each slice in half. Arrange the slices to cover the bread on the platter. Distribute the ruchetta over everything. pour the oil over all and sprinkle with salt and pepper. Serve immediately.
- Serves 6. Giuliano Bugialli's Foods of Italy.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board