Tomato Bruschetta with Arugula Sprouts and Ricotta Salata
Tomatoes and arugula are a match made in heaven; the juicy sweetness of tomatoes and the spicy bite of arugula. The problem is, the peak of tomato season in the garden does not coincide with maximum arugula production. Tomatoes are best before nights get too cool, from mid to late August and into early September. Arugula is a cool weather crop; in the heat of the summer it bolts (flowers and goes to seed) too quickly, resulting in poor leaf production. I get my best arugula in the fall as it is getting colder.
Luckily there is a short period of overlap. In late August and early September the tomatoes are still full, heavy, and ripe, and the arugula, while not at its peak of leafiness, is just emerging from the ground. The sprouts can be used like an herb to season the best tomatoes of the year.
The other day, with beautiful summer tomatoes on hand and arugula sprouting in the garden, I felt the need to combine them for lunch. A salad would be delicious, but the crunch of toasty bread was calling, and so bruschetta it would be, with a little cheese – shaved ricotta salata – to add a salty bite. Other cheeses would work beautifully here too – grated Parmesan, or slices of fresh mozzarella, and if you don’t have arugula sprouts from your garden, fresh leaves from the store would be fine. Chop them to mix in with the tomatoes.
It is nearing the end of summer, and the bounty from the garden is at its peak. I am eating tons of fresh vegetables every day, including this tomato bruschetta with arugula sprouts and ricotta salata.
Tomato Bruschetta with Arugula Sprouts and Ricotta Salata
Serves 4 as an appetizer, 15 minutes
2 cloves garlic, peeled
5 Tbsp. olive oil, divided
1 tsp. kosher salt, divided
1 large or 2 small red, ripe tomatoes
4 pieces rustic Italian bread cut in ½ inch thick slices
¼ cup fresh arugula sprouts or chopped fresh arugula leaves
1 – 2 oz. ricotta salata
- Prepare grill for high, direct-heat cooking, whether using a gas or charcoal grill.
- Crush garlic into a small bowl using a garlic press. Add 4 tablespoons of olive oil and ½ tsp. of salt. Stir to combine and set aside.
- Chop tomatoes, place in a bowl, and add the remaining tablespoon of olive oil, ½ teaspoon salt, and half the arugula sprouts or chopped leaves. Stir to combine and set aside.
- Place the bread on the hot grill and immediately spoon or brush the olive oil-garlic mixture on the exposed surface, about a tablespoon on each slice. This will allow the garlic to cook on indirect heat before flipping.
- Checking frequently, allow the bread to grill until it is browned and slightly charred in spots. If the grill is really hot, this may only take a minute or two. Move the bread around on the grill as needed so it does not burn. When slightly charred, flip the bread.
- Again, checking frequently, grill the bread until it is browned and lightly charred in spots, the garlic is starting to cook, and the olive oil is bubbly. The garlic should be slightly cooked to remove its raw bite, but not too brown, as browned garlic can taste bitter.
- Remove the bread from the grill and place it on a plate, garlic and olive oil side up. Spoon the chopped tomato mixture over bread dividing evenly. Grate ricotta salata over tomato with a microplane grater and top with remaining arugula sprouts or fresh arugula as a garnish.
Yum 😋