Arugula bruschetta


Arugula: grows wild!

Arugula, once it gets going in your yard, will come back every year. It will even spread and tend to get out of hand. It’s free and it’s abundant and you can use it in all kinds of recipes. Try making arugula pesto, or eating young arugula leaves mixed with lettuce or raw spinach as a salad, or adding chopped arugula to your ceviche.

How to make arugula bruschetta:

First you make bread – either this quick bread, or this no-knead bread will work fine. Preheat the oven to 425 F, or just turn on the broiler. Slice the bread into 1/4 inch thick rounds, arrange them to fill a cookie sheet, and brush each round with a generous amount of olive oil. Sprinkle with coarse salt if desired.

Bake or broil the bruschetta until they are toasted and begin to turn brown around the edges. Remove from the oven and quickly place a leaf or two of arugula on each round of toast. Serve hot, alone as an appetizer or with soup.

Vegetarian or vegan?

Arugula bruschetta’s vegan, as long as the bread you use is vegan like this bread.

And will these bruschetta keep?

No, they’ll go soggy in an hour, once they get cold. Pick the arugula fresh, and eat the bruschetta fresh!

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

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