Tomato Bruschetta with Rocket

Tomato Bruschetta with Rocket

7saves
30min


18 people made this

This is a great starter or party finger food. It's a delicious combination of fresh tomatoes, garlic and rocket.

Esmee

Ingredients
Serves: 32 

  • 20 plum tomatoes
  • 4 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 8 cloves garlic, minced
  • 100g wild rocket, chopped
  • 20 sun-dried tomatoes packed in oil, drained and chopped
  • 3 tablespoons freshly grated Parmesan cheese

Directions
Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Bring 4 litres of water to the boil in a large saucepan. Place the tomatoes in the boiling water for about 1 minute to loosen the skins. Drain and rinse with cold water. Peel, core, seed and coarsely chop.
  2. Heat the olive oil in a large frying pan over medium heat and add the tomatoes, salt and pepper. Slowly cook and stir for 15 minutes.
  3. Stir in the garlic and cook 5 minutes. Stir the rocket into the mixture then remove frying pan from heat. Transfer mixture to a large bowl.
  4. Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Use the mixture right away to top thick slices of toasted ciabatta or crusty bread, or refrigerate until ready to use.

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Reviews (4)

LISAGHM
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0

Made it vegetarian. loved the recipe but didn't like the cooking part. I think it should be fresh tasting if it is going to be a brushetta. I add the garlic, parmesan and olive oil to the food prossessor and made a pesto, then added then sundried tomatoes and gave it a course chop spread that on the bread and then added the fresh chopped tomatoes and garnished with a chiffonade of basil. - 29 Sep 2008

KRAEZDAY
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0

Altered ingredient amounts. Skipped the sundried tomatoes and doubled the rocket. Came out perfect! - 29 Sep 2008

DBURDEN1
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0

I like the flavour of this bruschetta, although it's just a bit sweeter than I would prefer due to the sun-dried tomatoes. Also, I was a bit conservative with the rocket - I recommend using a lot! I was worried there would be too much liquid, even after I drained the tomatoes before tossing them into the frypan; however, after chilling in the refrigerator for about 10 hours, it was perfect. - 29 Sep 2008

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