Sun-dried Tomato and Arugula Bruschetta | Paula Deen

Ingredients

• 1 (4 oz) log softened goat cheese
• 1 (3 oz) package softened cream cheese
• 1/4 cup sliced fresh basil
• 1/4 cup sun-dried tomatoes
• 1/2 teaspoon ground, plus more for seasoning Black pepper
• 1 cut into 1/4-inch-thick slices and toasted baguette
• 1 teaspoon Olive oil
• 1 teaspoon fresh lemon juice
• 2 cups arugula
• 1/8 teaspoon salt
• shaved, for garnish Parmesan cheese