Tomato and Bocconcini Crostini with Arugula Oil

  • Preparation 15 MIN
    Cooking 7 MIN
  • Servings 12



  1. In a blender, purée the oil and arugula. Brush the bread slices with the arugula oil. On each slice, place a leaf of arugula, watercress or basil, then a slice of yellow tomato, a slice of cheese and a slice of red tomato. Drizzle again with arugula oil, salt and pepper. Serve immediately.


You can flavor the tomato and bocconcini crostini with a little garlic flower and olive oil instead of using herbs. Garlic flower is an ingredient that is a now very popular. Once you discover it, you can’t do without. Much softer and digestible than garlic itself, garlic flower does not have the strong side, which appeals to people who digest garlic poorly. I use it everywhere: in sauces, pasta, salad and canapes. To prepare, we harvest the garlic flowers while still in bud in late June. We chop them up with their stems and put them in jars in sunflower oil, and we season it with a little lemon juice. This condiment will keep for up to one year in the refrigerator once the jar is opened. Practical! You can always have it on hand. Garlic flower, the Le Petit Mas brand (819-658-3321), is mainly offered in specialty groceries.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 3 crostini

Content % Daily Value
Calories 470  
Total Fat 22.3 g  
Saturated Fat 7 g  
Sodium (salt) 707 mg  
Carbohydrates 58 g  
Fibre 3 g  
Protein 24 g