Sun-dried Tomato and Arugula Bruschetta Recipe by Paula Deen

Easy Level
10 MIN 10 Prep + Cook
Servings
Easy Level
10 MIN 10 Prep + Cook

Sun-dried Tomato and Arugula Bruschetta Recipe by Paula Deen

Easy Level
10 MIN 10 Prep + Cook
Sun-dried Tomato and Arugula Bruschetta

Ingredients

  • 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

Preparation

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.

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