"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Bruschetta With Arugula and Smoked Mozzerella Recipe

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This recipe for Bruschetta With Arugula and Smoked Mozzerella, by , is from Kozeliski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judi Bengston Willis
Added: Tuesday, October 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 large bunch arugula, washed, coarse stems discarded
pound braided smoked mozzarella cheese, finely chopped
2 tomatoes, seeded and finely chopped
salt an pepper to taste
12 diagonally cut thick slices Italian bread
2 garlic cloves, halved
cup extra virgin olive oil, divided

Directions:
Directions:
Preheat broiler to 450 degrees. Finely chop arugula and pat dry with paper towels to remove moisture. In a bowl, combine arugula, mozzarella, tomatoes and salt and pepper to taste. Grill the bread slices in the broiler, 4 from the heat, turning once. Rub the toasts with garlic on one side and brush the same side with of the olive oil.

Spoon the arugula, tomatoes and cheese mixture onto the oiled sides of the toasts and drizzle the remaining oil on top.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This may also be made with one loaf of french bread which will yield more appetizers that are smaller.

 

 

 

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