Arugula and plum tomato bruschetta

1 tablespoon olive oil for frying

3 large garlic cloves

1 bunch fresh arugula, washed and drained

3 large plum tomatoes, cubed

8 thick slices 2-3 days old Italian bread

1/2 cup extra-virgin olive oil

salt and freshly ground black pepper

Pour 1 tablespoon of olive oil in a large skillet with 2 garlic cloves. Fry over low heat for about 5 minutes, or until the garlic is slightly brown. Tear the arugula leaves into small pieces. Add, with the tomato cubes, to the garlic. Sauté, tossing lightly. Toast the bread slices, peel 1 garlic clove and rub it on the bread, including the crust. Drizzle the extra-virgin olive oil on each slice. Cover with the arugula and tomato mixture. Season with salt and pepper at taste.

Recipe courtesy of Italian Cooking & Living magazine.  Click here to view more delicious Italian recipes!