| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
May 1992 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Bunc arugula; (about 1/4 pound), |
|
|
; coarse stems |
|
|
; discarded and the |
|
|
; leaves washed well |
|
|
; andspun dry |
| 1/2 |
lb |
Smoked mozzarella; chopped fine |
| 2 |
|
Tomatoes; (1/2 pound total), |
|
|
; seeded and chopped |
|
|
; fine |
| 12 |
|
Diagonally cut 1/2-inch-thick slices of; (about 1 1/2loaves) |
|
|
; Italian bread |
| 2 |
|
Garlic cloves; halved |
| 1/4 |
c |
Extra-virgin olive oil |
INSTRUCTIONS
Chop the arugula fine and in a bowl stir it together with the
mozzarella, the tomatoes, and salt and pepper to taste. Grill the
bread on a rack set 4 inches over glowing coals, turning it once,
until it is golden. (Alternatively, the bread may be toasted on a
rack in a preheated broiler about 4 inches from the heat, turning it
once.) Rub the toasts with the garlic on one side and brush the same
side with half the oil. Spoon the arugula mixture onto the oiled
sides of the toasts and drizzle the remaining 2 tablespoons oil over
it.
Serves 6.
Gourmet May 1992
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Converted by MM_Buster v2.0l.
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