Bruschetta with Arugula Salad

CO2 510g CO2 (-68%1)

Time 15 Min.

Cost CHF 7.50

It does not get easier than this. This bruschetta with spicy arugula salad is one of our favourites when you have limited time but don’t want to compromise on taste. Premium ingredients such as ripe tomatoes, fresh basil, and good olive oil are the key to success. The capers in the bruschetta give the classic antipasto a little salty twist.

Ingredients for 2 servings

 

500g Tomato, eg. San Marzo
250g White bread
20g Basil, fresh
30g Capers
1 small Garlic clove
90g Arugula
2Tbsp (20g) Pine Nuts
30g Hard cheese, eg. Parmesan
4Tbsp (60ml) Olive Oil
4Tbsp (60ml) Dark Balsamic Vinegar
Salt

Nutrients per serving

Energy

790kcal

40%

F

40g

57%

F (sat.)

8g

40%

CH

72g

28%

Fi

17g

68%

P

23g

46%

Ca

375mg

47%

Fe

8mg

57%

Zn

2µg

19%

B12

<0.1µg

1%

Percent Daily Value (DV)

Instructions

1. Toast the pine nuts in a frying pan at medium to high heat until fragrant and golden brown. Remove and cool.

2. Dice the tomatoes, chop the basil, and place in a bowl with the capers, 2 tablespoons olive oil, and 2 tablespoons balsamic vinegar. Mix everything and season with salt and pepper.

3. For the arugula salad, thinly slice the cheese. Mix arugula with the other 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, roasted pine nuts and cheese together in a bowl. Salt to taste.

4. Cut bread into thick slices, toast, and rub with garlic clove. Arrange tomatoes on top and serve alongside the arugula salad.

  1. in comparison to the average conventional meal: https://eaternity.org/meals/