Tomato Crusts

Ingredients 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

Directions

Preheat the oven to 375 degrees. Brush the bread slices lightly with the oil and place onto a sheet pan coated with DuPont™ 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.