Jen's Tomato Arugula Bruschetta

Jen's Tomato Arugula Bruschetta

Esmee Williams 178

"This is a wonderful combination of ripe plum tomatoes, Parmesan cheese, fresh garlic and arugula that together pack a punch when served on a slice of French bread."


4 h 30 m servings 31 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 31 kcal
  • 2%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Bring 4 quarts of water to boil in a large saucepan. Place the roma 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 skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes.
  3. Stir in the garlic and cook 5 minutes. Stir the arugula into the mixture, then remove skillet from heat. Transfer mixture to a large bowl.
  4. Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.
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  1. 13 Ratings


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 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 ...

I like the flavor of this bruschetta, although it's just a bit sweeter than I would prefer due to the sun-dried tomatoes. Also, I was a bit conservative with the arugula - I recommend using a lo...

loved the recipe but didn't like the cooking part. I think it should be fresh tasting if it is going to be a brushetta. I add the garlic, parmesan and olive oil to the food prossessor and made a...

Skipped the sundried tomatoes and doubled the arugula. Came out perfect!

This is about a 3+, but it's too much work for an OK recipe. The bruschetta topping sold at Trader Joe's is every bit as good, and factoring in all the time this takes, cheaper.

Refreshing! It was so nice to have a light, healthy and refreshing option at the holiday party. Even though it wasn't the first thing to go people appreciated having something a bit more healthy.

I made this raw and served it in endive leaves, and it was very good. I liked the use of the sun-dried tomatoes (I used fresh rather than oil-packed)--they added a nice texture. The arugula flav...

I ended up combining others ideas for this recipe. 1st off I halved it. 2ndly I parboiled the tomatoes for 3 minutes. Put everything in the food processor and pulsed til it was chopped. Didn't c...