Sun-dried Tomato and Arugula Bruschetta Recipe by Paula Deen

Level: Easy

Time: 10 MINUTES

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  • 1 (4 oz) log goat cheese, softened
  • 1 (3 oz) package cream cheese, softened
  • 1/4 cup fresh basil, sliced
  • 1/4 cup sun-dried tomatoes
  • 1/2 teaspoon black pepper, ground, plus more for seasoning
  • 1 baguette, cut into 1/4-inch-thick slices and toasted
  • 1 teaspoon olive oil
  • 1 teaspoon fresh lemon juice
  • 2 cups arugula
  • 1/8 teaspoon salt
  • Parmesan cheese, shaved, for garnish


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.

Sun-dried Tomato and Arugula Bruschetta


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