Recipes // Sandwiches and Wraps // Tomato, Mozzarella, and Arugula Bruschetta

Tomato, Mozzarella, and Arugula Bruschetta

Chef Patrick Long
Yields: 4 Appetizers
  • Focaccia Bread, Sliced 4 ea
  • Tomatoes, diced 2 each
  • Fresh Mozzarella, diced 6 Ounces
  • Arugula 1 cup
  • Kalamata olives, halved lengthwise ¼ cup
  • Extra Virgin Olive Oil ½ cup
  • Balsamic Vinegar 2 T
  • Salt and Pepper TT
  1. Toast Focaccia bread and set aside to keep warm.
  2. In a medium sized mixing bowl place the tomatoes arugula, olives and mozzarella.
  3. Season all ingredients with salt and pepper. Then add about ¾ of the olive oil in the bowl and all of the vinegar.
  4. Mix ingredients carefully not to damage the products. Place the mixture atop of the toasted bread making a mountain of product.
  5. Then place bread and everything on desired plate and drizzle with remaining olive oil.
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