Toast with tomatoes

Ingredients for 4 servings:

• 300 g cherry tomatoes
• 8 tomatoes, dried in oil
• ¼ bunch arugula
• 4 tbsp olive oil
• salt and pepper
• 8 slice(s) white bread, Italian
• 2 garlic cloves

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Bruschetta: crispy, savory bread topped with spicy tomatoes

Preheat oven to 225 degrees Celsius (425 degrees Fahrenheit). Wash the cherry tomatoes and cut them into eighths. Drain the sun-dried tomatoes and cut them into strips. Sort the arugula and trim any thick leaf stalks. Rinse the arugula, shake dry, and finely chop. Mix the fresh and sun-dried tomatoes with the arugula and oil, season with salt and pepper. Halve the bread slices as desired and place them on a rack in the oven at 225 degrees Celsius (425 degrees Fahrenheit) for 4-5 minutes until crispy. Peel the garlic and rub it into the bread slices. Spread the tomato mixture on the bread and serve warm. I’ve also used jarred artichokes instead of the sun-dried tomatoes before—they were also delicious!