This Bruschetta Arrabbiata is great as a dip or as a salad, over a bed of arugula.
- 3 handfuls of parsley
- 1/2 cup extra virgin olive oil
- 2 bunches of arugula
- 9 mini sweet peppers
- 6 cloves of garlic
- 4 medium tomatoes
- 1/4 red onion minced
- salt and black pepper to taste
1) In a food processer, chop all the ingredients to a chunky sauce.
2) Pour the bruschetta in a bowl and serve.