Tomato Bruschetta with Arugula Pesto and Goat Cheese

Name: Tomato Bruschetta with Arugula Pesto and Goat Cheese
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

www.americastestkitchen.com

We wanted easy tomato bruschetta that we could make all -year round. And it’d be good if the tomatoes didn’t tumble to the floor at first bite, too.

Keywords

Italian
Appetizers

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

Cooking tools:

Salad spinner
Baking sheet
Oven
Mixing bowl
Measuring spoon
Pastry brush

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