Spicie Foodie ™

Healthy, Fresh, and Delicious Recipes to Spice up Your Kitchen ™

Potato Bread Bruschetta with Tomatoes and Arugula

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Potato Bread Bruschetta; potato bread; bruschetta; olive oil; garlic; tomato; arugula; dandelion greens; rocket salad; bread; toast; crusty bread; Italian; Spanish bruschetta; Spanish; food; fusion bruschetta; simple; easy; fast; red tulip; Syrah - Grenache; wine; Spicie Foodie; recipe

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!

Potato Bread Bruschetta; potato bread; bruschetta; olive oil; garlic; tomato; arugula; dandelion greens; rocket salad; bread; toast; crusty bread; Italian; Spanish bruschetta; Spanish; food; fusion bruschetta; simple; easy; fast; red tulip; Syrah - Grenache; wine; Spicie Foodie; recipe

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.

Potato Bread Bruschetta; potato bread; bruschetta; olive oil; garlic; tomato; arugula; dandelion greens; rocket salad; bread; toast; crusty bread; Italian; Spanish bruschetta; Spanish; food; fusion bruschetta; simple; easy; fast; red tulip; Syrah - Grenache; wine; Spicie Foodie; recipe

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?
 
 

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Comments

  6. i just made cherry tomato, mozzarella, basil served on a slice of baguette and drizzled with balsamic olive for the event last night. They tasted great and people love them! :D

  12. Believe it or not, I've never eaten potato bread, let alone have it as bruschetta. But I do like your version rubbed with garlic….absolutely divine! Not sure if I've said this before but congrats on making Top 9 with your previous post, the pasta was fabulous!

  13. Looks delicious! I love potato bread and bruschetta. Your photos make it look phenominal. Thanks for sharing!

  16. Every time I visit your site I am reminded of how beautiful it is! Love this idea of using potato bread! I love tomato-pesto bruschetta on gluten-free bread, with a dash of cayenne pepper (of course). Something about fresh basil, garlic, and Parmesan together- a match made in heaven.

  21. I love potato bread…and your slices look bakery perfect!

    My favorite bruschetta has to be the first topping I ever had: tomatoes, fresh mozzarella, garlic and basil….sooooo good! Have a great weekend, Nancy!~

  23. Potato bread, tomato, garlic, arugula, olive oil, I don't think it gets better than this;-) I'm also thinking about that glass of wine and the tulip.
    Your photos are stunning, I'm loving the green and red colors against the dark background, Wow, gorgeous and inspirational! Have a great weekend and thanks for all your support Nancy;-)

  24. Bruschetta is one my fav appetizer . I like it with garlic (can't miss that) some fresh greens.. some herbs. Little spinach and some cheese .. that's all i need :) Although at times i add pasta on top, carb on carb ;) and i complain I am putting on weight LOL

  25. Favorite bruschetta topping is mozzarella,tomato,basil and Evoo.
    From your photos I understand how contrast is important when is comes to food photography.

  26. Your photos are just beautiful (as usual!) and I love the simplicity of your bruschetta – this is how I like it – good bread, good olive oil, ripe tomatoes and a touch of garlic. Perfection!

  27. This bruschetta sounds awesome! Simple and true to the original! I love adding a little curry powder to the tomato mixture when I make my modern version of bruschetta!