Now, That's Italian

Topping
3 ripe tomatoes, diced
2 ounces arugula, roughly chopped
1 teaspoon salt
½ teaspoon coarsely ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar

Bread
12 (1/2-inch) small slices rustic artisan bread
2 teaspoons extra-virgin olive oil
2 garlic cloves, minced

1. To prepare topping, combine all ingredients in a medium bowl. Let stand at room temperature 1 hour.
2. To prepare bread, toast or grill bread until light golden. Combine olive oil and garlic. Brush on toasted bread. Top bread with tomato mixture. Serves 6.

Recipe courtesy of Seeds from Italy (growitallian.com)

Wine Pick: This straightforward, simple and satisfying bruschetta recipe is darned hard to beat— especially if you’re pulling fresh tomatoes and arugula from the garden! Keep the wine simple too, opening a varietal that always goes swimmingly with fresh and vibrant summertime fare like this. Try Costco’s Kirkland Signature Ti Point Sauvignon Blanc ($9), which hails from Marlborough, New Zealand, killer sauv blanc country.— Charles Smothermon


Tips from Relish Testers:
I don't usually like arugula, but in the recipe it was great. It added just the right bite. Crunchy bread with soft tomatoes . . . excellent. Great recipe! Would make again and again. My whole family, even my fiance who doesn't like tomatoes, loved this recipe. I made it two nights in a row! — Mary-Walker Watson

We really liked the tomato and arugula mixture. We tried it with some fresh mozzarella melted over the toasted bread and with the tomato topping we couldn't taste the cheese. I think it would be better with some Parmigiano Reggiano cheese shavings on top of the tomato mixture.— Amanda J. Bowyer

The taste was of mild cheese, ripe tomatoes, peppery arugula, a bite of garlic and balsamic vinegar. Easy, tasty, nice warm-weather appetizer. Arugula was too soggy and the bread became soaked, but it was still delicious. The topping fell off. Needs to be eaten while seated! Used fresh mozzarella balls, cut into fourths. Used very ripe vine-ripened tomatoes. The tomato taste was fresh. Use them if you can. Used a sourdough artisan loaf cut into thick slices, slightly toasted. Keep the arugula mixture and bread separate if not serving all of the recipe immediately, so that the bread does not get soggy. — Carolyn Zichterman

Per serving: 110 calories, 4.5g fat, 0mg chol., 3g prot., 14g carbs., 1g fiber, 520mg sodium.

2 tablespoons olive oil
1 red onion, slivered
2 yellow bell peppers, seeded and coarsely chopped
2 red bell peppers, seeded and coarsely chopped
1 medium zucchini, coarsely chopped
1 garlic clove, minced
2 tablespoons water
4 to 5 tomatoes, coarsely chopped
1/2 teaspoon salt
Coarsely ground black pepper

1. Heat olive oil in a large skillet. Add onion and cook until soft, but not browned. Add peppers, zucchini, garlic and water. Reduce heat to low and simmer 15 to 20 minutes. Add tomatoes, salt and pepper. Simmer 20 minutes, until the mixture is thick and shiny. Serves 8.

Recipe courtesy of Seed from Italy (growitalian.com).

I used red, green and orange peppers since I couldn't find the yellow kind. The colors were spectacular. Next time I'm going to add more garlic. I followed the recipe exactly, cooking the peppers and zucchini for 15 to 20 minutes before adding the tomatoes. Next time, I will reduce that cooking time. The peppers and zucchini were too soft for my taste. I'm looking forward to trying this recipe again over the summer, using a medley of fresh vegetables out of my garden (instead of from the grocer)—peppers, yellow squash, zucchini and tomatoes. It would be a good way to use up extra vegetables in my refrigerator bin. — Mary Cooper

I LOVED this! My husband said that is was a little to hot for him, but we ate it with rice and it tasted so good. I think this would be great with pasta also! Mixed cold into pasta for a salad would be very good. I did add three cloves of garlic (I didn't think one was enough), and I used sea salt. When my tomatoes get ripe in my garden I will be making this again!! — Amanda J. Bowyer

Per serving: 80 calories, 4g fat, 0mg chol., 2g prot., 11g carbs., 2g fiber, 160mg sodium.