Sun-dried Tomato and Arugula Bruschetta
By Paula Deen
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Difficulty: Easy
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 10
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
Directions
1. In the work bowl of a food processor, combine goat cheese, cream cheese, basil, sun-dried tomatoes, and pepper; process until combined. Spread evenly over toasted baguette slices.
2. In a medium bowl, whisk together olive oil, lemon juice, salt, and pepper. Add arugula, tossing gently to coat. Divide arugula mixture among bruschetta. Garnish with shaved Parmesan cheese, if desired.
