A Perfect Potluck Dish

Our family is blessed to live in such a warm and supportive community like Sarasota.  People are friendly and we are often invited to potlucks.  Like everyone, it is difficult to know what to bring.  However, we’ve discovered that Giuliano’s tomato and arugula crostini are a hit at any party, and we’ve never had any leftovers.  Easy to make and tasty, they are the perfect potluck dish.

This summer we were delighted to be invited to Wendy and Jeff Rudd’s Fourth of July party.  They have a magnificent house overlooking the intercoastal and opened it for a fabulous party.  We arrived to a celebration already in progress--it felt like half of Sarasota was there, dressed in red, white and blue.  A gracious hostess, Wendy had some of the party catered, but everyone brought a “little” something and the tables were groaning with both savory and sweet delights.  It was a family gathering and it was lovely to see the children wave sparklers as we watched the awesome Siesta Key fireworks. 

As soon as we arrived, we set out a bowl of the tomato and arugula mixture and a tray of the toasted baguette slices so that people could top their crostini with as much or little as they wished.  Guests pronounced the savory appetizer “delicious” and asked for the recipe. 

The trick to the crostini is to NOT make it too far ahead of time.  It is very simple, but you don't want to marinate too long or the leaves will wilt.  Also, don’t put the topping on the bread until you are ready to serve; that way the bread won’t get mushy.  This is a great recipe to make with heirloom tomatoes from your garden. It is an easy and lovely dish to bring to any potluck.

CROSTINI WITH TOMATOES AND ARUGULA
(From Every Night Italian, by Giuliano Hazan)

1 pound fresh, ripe plum tomatoes
1 medium-sized bunch of arugula, about 3 oz.
12 medium-sized fresh basil leaves
2 tablespoons fresh oregano leaves
1 medium-sized baguette
Salt
3 Tablespoons extra virgin olive oil

1.  Preheat the oven at the "broil" setting.
2.  Peel the tomatoes, remove the seeds and cut into 1/2" dice.  Place the tomatoes in a mixing bowl.
3.  Coarsely chop the basil and oregano leaves and add to the tomatoes.  Wash the arugula, dry the leaves, coarsely shred them, and add to the bowl.
4.  Cut 12 slices of bread on a bias about 1/2" thick.  Place the slices on a baking sheet and put it under the broiler.  (Or, place them on a grill, which imparts a very nice flavor.)  Turn the bread over when it becomes lightly brown, about 1 minute, then remove it when the second side has browned as well. 
5.   Season the tomato mixture with salt and add the olive oil.  Toss well, spread the mixture over the bread slices and serve.