Mozzarella, Arugula and Tomato Crostini
- 6 slices white bread
- 10 oz mozzarella cheese
- 6 tablespoons fresh tomatoes , cubed
- 8 tablespoons arugula , thinly sliced
- 5 tablespoons extra virgin olive oil
- salt and pepper to taste
Cut each slice of bread into 4 squares. You should have 24 2-inch square croutons in total.
Toast the croutons in an oven or on a grill for a couple of minutes, turning them during cooking so that they are golden brown on all sides.
Drain and dice the mozzarella into very small cubes. Place the mozzarella in a bowl with the diced tomatoes, thinly sliced arugula and olive oil. Season generously with salt and pepper.
Place a spoonful of topping on each crouton. Arrange the croutons on a serving dish lined with a napkin.
The tomato, together with pasta and pizza, is one of the ingredients that truly represents Italian cuisine. You could almost say that it is the one ingredient that appears in almost all of the most traditional Italian recipes. For example, margherita pizzaor spaghetti with tomato saucewould not be the same without the tomato.
The first tomato plants were brought to Europe by Cortès in the 16th century, but the Europeans were suspicious of the fruit for a long time and used it purely as a decorative object.
In Italy, tomatoes were believed to be poisonous due to the fact that they contain solanine. It wasn’t until the 18th century, in fact, that Italian began to experiment with the culinary uses of tomatoes due to a great famine that swept the county. They began by frying the tomatoes, as they did with other vegetables, and later used them to make a sauce.
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