Ingredients

1 (4-ounce) goat cheese log, softened
1 (3-ounce) package cream cheese, softened
¼ cup sliced fresh basil
¼ cup oil-packed sun-dried tomatoes
½ teaspoon ground black pepper
1 baguette, cut into ¼-inch-thick slices and toasted
1 teaspoon olive oil
1 teaspoon fresh lemon juice
¹/8 teaspoon salt
¹/8 teaspoon ground black pepper
2 cups arugula
Garnish: shaved 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.

Recipe Courtesy of Cooking with Paula Deen Magazine