Bruschetta barese con rucola 
Bruschetta Barese with Arugula
There’s nothing better than bruschetta! In this version, I use homemade day-old bread, lots of arugula, cherry tomatoes, extra virgin olive oil, salt, oregano, and red onion (ideally Tropea onion, but any red onion works great). If you don’t have rustic bread, regular bruschetta toasts are fine—I prefer whole wheat.
Bruschetta Barese with Arugula
There’s nothing better than bruschetta! In this version, I use homemade day-old bread, lots of arugula, cherry tomatoes, extra virgin olive oil, salt, oregano, and red onion (ideally Tropea onion, but any red onion works great). If you don’t have rustic bread, regular bruschetta toasts are fine—I prefer whole wheat.
Cooking Instructions
- 1
Rinse the bread quickly under cold water.
- 2
Gently squeeze the bread with your hands and place it on a serving plate.
- 3
Season with salt, olive oil, and cherry tomatoes.
- 4
Add oregano, arugula, and sliced red onion.
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