Garlic Toasts with Rocket (Bruschette Con Rucola)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
125 ml/4 fl oz extra-virgin olive oil 2 cloves garlic, halved 115 g/4 oz small rocket leaves
6-8 medium vine-ripened tomatoes 12 thick slices Italian bread salt
freshly ground black pepper 3 tablespoons chopped, drained sun-dried tomatoes



1 Combine the olive oil with the garlic in a jug and let stand for 30 minutes. Rinse the rocket leaves and dry them in a salad spinner, or roll them loosely in a clean cloth and place in a refrigerator to crisp and dry. Wash the tomatoes, dry and halve lengthwise. Carefully cut out the stem section of each half. Cut into thin wedges.
2 Toast the bread slowly under grill using a moderate heat so it dries as well as toasts on each side. Overlap the tomato wedges on each bruschetta, season with salt and pepper and sprinkle lightly with sun-dried tomatoes. Top each with 3 or 4 rocket leaves. Slightly overlap the bruschette on the platter. Garnish with the remaining rocket. Strain the olive oil over the bruschette and serve immediately.

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