Tomato and rocket bruschetta

    (17)
    30 min

    This is a delicious combination of ripe tomatoes, sun-dried tomatoes, Parmesan cheese, garlic and rocket served on slices of toasted crusty bread. Great as a starter or for party nibbles.


    23 people made this

    Ingredients
    Serves: 32 

    • 20 plum tomatoes
    • 4 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 8 cloves garlic, minced
    • 1 (100g) bag wild rocket, chopped
    • 20 sun-dried tomatoes packed in oil, drained and chopped
    • 3 tablespoons freshly grated Parmesan cheese

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring 4 litres of water to the boil in a large saucepan. Place the tomatoes in the boiling water for about 1 minute to loosen the skins. Drain, and rinse with cold water. Peel, core, seed and coarsely chop.
    2. Heat the olive oil in a large frying pan over medium heat, and add the tomatoes, salt and pepper. Slowly cook and stir for 15 minutes.
    3. Stir in the garlic and cook 5 minutes. Stir the rocket into the mixture, then remove frying pan from heat. Transfer mixture to a large bowl.
    4. Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Use the mixture right away to top thick slices of toasted ciabatta or crusty bread, or refrigerate until ready to use.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:
    (17)

    Reviews in English (15)

    nanda
    by
    0

    I didn't bother with the whole procedure of peeling the tomatoes. Glad I didn't as it wouldn't have made any difference to the taste! Tasted very fresh  -  08 May 2013

    by
    51

    I have prepared this recipe twice -- once in the summer and once in the winter. I have learned that for best results use ripe, fresh tomatoes from the vine. If your tomatoes have no flavor than this appetizer will suffer.  -  02 Jan 2001  (Review from Allrecipes US | Canada)

    by
    30

    This is delicious! I cut this recipe down to 4-5 servings. I used 3 plum tomatoes, 2 tablespoons olive oil, 1 large clove garlic, 3 sun-dried tomatoes, small amount of chopped arugula, ground black pepper to taste and 1 tablespoon of grated cheese. This was so good, we ate it right out of the skillet served on french bread. I will make this again and next time I will try it chilled in the refrigerator.  -  07 Apr 2002  (Review from Allrecipes US | Canada)

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