Potato Bread Bruschetta with Tomatoes and Arugula

In my previous post, Spicy Spaghetti with grated Zucchini, along side the pasta you may have noticed the golden crusty bread. That is the recipe I will be sharing with you today. (Well it's not much of a recipe it's really a quick thing to put together.) Bruschetta is defined as toasted bread rubbed with olive oil and garlic. I think when most of us hear the word bruschetta we picture a toasted bread topped with chopped tomatoes, basil and/or an assortment of other toppings. But according to Italian Glossary of Foods and Food Terms , the bruschetta we think of or know today is "a recent metamorphosis" of the simplistic version I previously mentioned. Either version I think we can all agree that it makes a great appetizer or accompaniment to Italian food.

This bruschetta was really a last minute addition to our spicy spaghetti dinner but I sure am glad I made it. I know potato bread isn't a traditional Italian bread to use for bruschetta but it's what I had at hand. It actually worked out perfectly because it was a day old and it became a great crunchy bruschetta. Feel free to use any crusty bread, sliced baguette or regular Italian bread if you do not have potato bread. Alongside the toasted bread I served tomato slices and arugula leaves so everyone could top their own bruschetta as desired. This bruschetta is so easy to prepare and takes virtually no time so there is no excuse not to try it. Enjoy!

Ingredients:

Potato bread
good quality olive oil, (I used extra virgin olive oil)
1-2 whole and peeled garlic cloves

roma tomato, sliced
arugula leaves


Preheat oven at highest broiler setting. Slice the bread into the thickness desired. Brush the bread lightly with olive oil on top only. Place the bread directly on the oven's wire rack. Allow the bread to toast and turn a light golden color, about 5 minutes. Once toasted remove from oven and brush with a little more olive oil. Rub the garlic into the toast, all around on one side only.

Serve with tomato slices and arugula leaves on the side or on top. You can serve the toppings on the side to allow everyone to add as much or as little that they want. Drizzle with more olive oil if desired. You can also sprinkle some salt and ground black pepper over the bruschetta for an additional flavor.

What are your favorite bruschetta toppings?