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Sun-dried Tomato and Arugula Bruschetta

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 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


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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