Bruschetta with Wilted Arugula and Green Tomatoes

Such a good use of stale bread

Such a good use of stale bread

With all the rain we have gotten some of the first tomatoes have developed black spots. Instead of just tossing them on the compost pile I thought it may be a good idea to use them. As long as they are picked fairly soon, most of the tomato is still fine to eat and green tomatoes are rather tasty.

Bruschetta with Wilted Arugula and Green Tomatoes

For relish

  • 1 cup green tomatoes diced small
  • 1/2 yellow bell pepper diced small
  • 1 zucchini
  • 2 tbsp fresh mint
  • Olive oil
  • Salt/pepper

For arugula

  • 1/2 cup onion quartered and sliced paper thin
  • 4 cups fresh arugula washed and roughly chopped
  • 2 tbsp white wine
  • 2 tbsp butter
  • 1 baguette or other day old bread
  • Feta cheese

Cut bread at a diagonal into 1″ thick slices. Brush each side with olive oil and toast in an oven at 375 degrees until golden brown flipping once. Mix green tomato, bell pepper and mint in a small bowl. Season with salt, pepper and olive oil and refrigerate at least 45 minutes. In a large frying pan heat butter and caramelize the onion over very low heat. Add wine and deglaze pan, then evaporate most of the wine away. Add arugula and quickly wilt. Do not overcook. Spread arugula equally over each bread slice. Cut zucchini in half and then into 1/4″ thick slices. Brush each slice with olive oil and roast in an oven at 375 degrees until browned on both sides. Remove from oven and chop into dice. Mix hot zucchini with cold green tomatoes and spoon equally over bread slices. Sprinkle tops with feta and serve immediately.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Food, Italian, Recipes, vegetarian and tagged , , . Bookmark the permalink.

12 Responses to Bruschetta with Wilted Arugula and Green Tomatoes

  1. zara M. says:

    yummy thats is so inviting i think im going to try and make it and experemint on my dear friends
    thank you for sharing
    zara M

  2. ChgoJohn says:

    I’ve already pinned this. My tomato “crop” has been so poor for the last couple years that I just might start picking ’em green.

  3. Eva Taylor says:

    Are green tomatoes just unripe red ones? We’re not much on green tomatoes up here, but I’d love to taste that bruschetta for sure! Have a great weekend, hopefully the rain will hold off for a while, we’ve been slammed with it too – I’m started to think about building an ark!

  4. Good idea, to use the fruit like this. We’ve had 9 inches of rain in the last week, and the tomatoes are stalled at the blossom-stage…

  5. What a great idea for green tomatoes at the start of the season!

  6. invitango says:

    A reblogué ceci sur invitango and commented:

  7. Such a great use for green tomatoes!

  8. Karen says:

    Sorry that some of your tomatoes are having problems but what a delicious way to make use of them.

  9. Carolyn Chan says:

    Jealous of your tomatoes, even if the problems !

  10. Pingback: Sunday Suppers: A is for Arugula | Rufus' Food and Spirits Guide

  11. sallybr says:

    wow, this would be also great as a pizza topping! Same entity, I suppose, but bigger size 😉

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