Oven-Dried-Tomato Bruschetta with Almonds and Arugula


for Oven-Dried Tomatoes
3 pounds ripe plum tomatoes (about 14), halved lengthwise and stem ends trimmed
1/4 tsp. kosher salt
olive oil , to cover

for Bruschetta
1 (9-ounce) small baguette , diagonally sliced 1/2 inch thick
3 Tbsp. olive oil
1/2 cup slivered almonds
3 Tbsp. fresh bread crumbs
3 cloves garlic , finely chopped
3 Tbsp. Italian parsley , chopped
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 cup arugula leaves , very coarsely chopped
1 cup oven-dried tomatoes


Recipe For Bruschetta With Tomatoes, Almonds, And Arugula, As Seen In The August Issue Of O, The Oprah Magazine.

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