Tomato Crusts

Servings: 1 baguette 

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Decorate this bruschetta-style appetizer with tomato roses. Peel continuous strips of tomatoes and turn on their ends to form into a flower.



1 loaf French bread, cut into 1/2-inch slices
1/4 cup olive oil, plus more for brushing
2 cups or so vine-ripened grape tomatoes, cut in half
2 cloves garlic, minced
1/2 cup purple onions, finely diced
10 arugula leaves cut into thin strips
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper

Tomato Crusts recipe 


Preheat the oven to 375 degrees. Brush the bread slices lightly with the oil and place onto a sheet pan coated with Teflon™ non-stick and bake for about 10 minutes or until toasted.

In a bowl, mix the tomatoes with the garlic, onions, arugula, mustard, vinegar, and olive oil. Season with salt and pepper. Spread the mixture on the bread slices. And serve.