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

Name: 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

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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

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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