Crostini With Arugula Tomato And Roasted Garlic
|Roasted garlic heads||3|
|Italian bread loaf/French bread loaf||1 , sliced into 1 inch thick rounds, 24 slices|
|Extra virgin olive oil||1 1⁄3 Cup (21.33 tbs)|
|Garlic||6 Clove (30 gm), minced|
|Arugula||1 Bunch (100 gm), trimmed, stemmed (About 24 Leaves)|
|Roma plum tomatoes||5 , cut into 24 slices,1/4 inch thick|
|Freshly cracked black pepper||To Taste|
Preheat oven to 350° F.
Squeeze the roasted garlic pulp from the heads into a small bowl, taking care to remove any bits of skin from the pulp.
Set aside until needed.
Arrange the bread rounds in a single layer on a baking sheet.
In a small bowl, combine the olive oil and minced garlic and generously brush the top of each slice of bread with the mixture.
Bake for 10 to 12 minutes or until the bread just begins to turn a very light golden brown.
Remove from the oven and cool.
Cover each slice of bread with a leaf of arugula; top with some of the roasted garlic and a slice of tomato.
Dust with freshly cracked black pepper, and serve at once.