Tuscan Bruschetta Arugula Salad
Ingredients
Garlic Crostini
- 2 each French Baguette — sliced
- 2 tablespoons Garlic Olive Oil
Tuscan Roasted Tomatoes
- 16 ounces Grape Tomatoes — halved
- 1/4 cup SupHerb Farms Fusions® Tuscan Tomato
- 1/4 cup Basil — chiffonade
- 1/4 cup Red Onion — diced
Dressed Arugula
- 8 ounces Baby Arugula Greens
- 1 tablespoon Garlic Olive Oil
- 2 teaspoons Kosher Salt
Toppings
- 2 tablespoons Balsamic Glaze
- 1/4 cup Parmesan Cheese — shaved
Categories
- Categories: Italian, Mediterranean
- Ingredients: Appetizers, Plant-Based, Plant-Forward, Salads, Small Plates, Vegetarian
Preparation
- Slice baguette in ¼inch slices on a bias cut.
- Drizzle the baguette with garlic olive oil.
- Bake in oven for 10 mins or until golden brown.
- In a mixing bowl toss, halved grape tomatoes, red onion, basil and SupHerb Farms Fusions® Tuscan Tomato until tomatoes are fully covered.
To Serve
- Build crostini in this order: Sliced crostini, dressed baby arugula, tomato bruschetta, balsamic glaze, shaved parmesan.
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