Arugula, Mozzarella, Sun-Dried Tomato, And Basil Oil Bruschetta Recipe

Name: Arugula, Mozzarella, Sun-Dried Tomato, And Basil Oil Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices bread homemade; 1 tablespoon olive oil; 1/2 teaspoon dried oregano; 1 garlic clove; 1 cup arugula; 1 mozzarella ball; 4 sun dried tomatoes; basil leaves to taste; olive oil to taste; salt

Servings: persons

1
Preheat oven to 310 F.
2
Brush the bread slices with olive oil and sprinkle with oregano.
3
Toast in the oven until golden.
4
Rub the hot bread slices with garlic, or mince the garlic and spread on bread.
5
Add the arugula, sliced mozzarella, and dried tomatoes cut in strips.
6
Finish with a drizzle of basil olive oil.
7
To make the basil olive oil, grind a few basil leaves, olive oil and a pinch of salt in the blender.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 slices bread homemade, 1 tablespoon olive oil, 1/2 teaspoon dried oregano, 1 garlic clove, and more.

Yes, Arugula, Mozzarella, Sun-Dried Tomato, And Basil Oil Bruschetta falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arugula, Mozzarella, Sun-Dried Tomato, And Basil Oil Bruschetta

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