Tomato Bruschetta with Arugula Pesto and Goat Cheese | America's Test Kitchen

Ingredients

• 1 pint grape tomatoes , quartered
• 1 teaspoon table salt , divided
• 1/4 teaspoon sugar
• 1/2 cup extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon black pepper , divided
• 1 loaf ciabatta bread, ends discarded, sliced crosswise into 12 (1/2-inch-thick) pieces
• 1 garlic clove , peeled and halved
• 3 ounces (3 cups) baby arugula
• 2 ounces goat cheese , crumbled (1/2 cup)
• 1 tablespoon minced shallot