Bruschetta with dried tomatoes, Parmesan and arugula

Ingredients for 6 servings:

• 2 jars of tomatoes, dried, pickled
• 2 onions
• 4 garlic cloves
• 75 ml olive oil
• some salt
• some pepper
• 18 slices of baguette
• some olive oil
• 150 g Parmesan cheese
• 9 slice(s) Parma ham, wafer-thin
• some pesto, green
• 1 bunch arugula
• some balsamic cream
• some salt
• some pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Preparation: Since the sun-dried tomatoes are usually marinated in neutral-tasting sunflower oil, discard this first. If the tomatoes weren’t marinated, let them soak in a little water for a few hours first. Grate half the Parmesan cheese and shave the other half. Wash the arugula. Set aside six nice pieces of sun-dried tomatoes and cut each into six pieces. For the red pesto: First, sauté the garlic cloves whole in about 50 to 75 ml of olive oil over low heat for about 5 to 10 minutes. They should be soft and no more than light brown. Then add the roughly chopped onions and sun-dried tomatoes. Roast over medium heat until the ingredients have reached the desired browning. I prefer it a little darker, as this intensifies the flavor considerably. The tomatoes are fine to have some dark brown spots. Then puree thoroughly. Garnish: Toast the diagonally sliced ​​baguette over medium heat in olive oil. Then spread a generous tablespoon of red pesto on the still-warm bread. Season the bread with salt and pepper. Spread the grated Parmesan cheese on top. Place a few arugula leaves on top and a few dollops of green pesto, store-bought or homemade. Place about two-thirds of a slice of Parma ham on top of the arugula. Add two small pieces of sun-dried tomatoes, a few shaved Parmesan pieces, and a little grated Parmesan for decoration. Garnish with balsamic vinegar to taste. Serve promptly. General tips: Buy the Parmesan cheese in chunks, as grated is usually more expensive and significantly weaker in flavor. If you buy green pesto, make sure it contains olive oil, not sunflower oil, and is of good quality. If in doubt, leave it out. It’s also suitable for vegetarians without the ham.