Ingredients
- ¼ pound of reduced fat fontina or Swiss or baby Swiss cheese
- 3 leaves of fresh arugula
- 1 large or 2 small very ripe tomatoes
- 4 slices of crusty Italian bread (can be day old)
- 1 tablespoon of olive oil
- 1 tsp of Sapori D’Italia herbs- Tuscan Picnic blend (by Maria Liberati’s The Basic Art of Italian Cooking)
Description
Cut Fontina Or Swiss Cheese Into Small Slices Or Small Cubes. Wash And Dry Tomatoes, Cut Into Small Cubes And Eliminate Seeds. Wash And Dry Arugula And Chop Finely. Preheat Oven To…
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