Bruschetta with Grape Tomatoes, Arugula Pesto, and Goat Cheese

Bruschetta is a beloved Italian appetizer that allows for endless creativity in combining fresh ingredients on toasted bread. This recipe elevates the classic bruschetta by adding vibrant grape tomatoes, a delightful arugula pesto, and creamy goat cheese. The juicy tomatoes are marinated with olive oil and red wine vinegar, infusing them with a burst of flavor. The peppery arugula pesto adds a unique twist to the traditional basil pesto, providing a fresh and herbaceous essence. Completing the ensemble, the tangy goat cheese crumbles enhance the overall taste, creating a perfect balance of flavors and textures. This bruschetta is perfect for any occasion, from casual gatherings to elegant dinner parties.

SERVES 8 TO 10

INGREDIENTS:

• 12 ounces grape tomatoes, quartered
• Salt and pepper
• ¼ teaspoon sugar
• 7 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 3 ounces (3 cups) baby arugula
• 1 recipe Toasted Bread for Bruschetta
• 2 ounces goat cheese, crumbled
• 1 tablespoon minced shallot

INSTRUCTIONS:

1. Marinate the Tomatoes: In a bowl, combine the quartered grape tomatoes with ½ teaspoon salt and sugar. Allow them to sit for about 30 minutes to release their juices. Afterward, spin the tomatoes in a salad spinner for 45 to 60 seconds to remove excess liquid. While spinning, redistribute the tomatoes several times for even removal of liquid. Return the tomatoes to the bowl and toss them with 3 tablespoons of olive oil, red wine vinegar, and ¼ teaspoon of pepper.
2. Prepare the Arugula Pesto: In a food processor, process the baby arugula, remaining 4 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of pepper until smooth. This will create a delicious and peppery arugula pesto.
3. Assemble the Bruschetta: Spread the arugula pesto evenly on each toasted bread slice. Top the pesto with the marinated grape tomatoes and crumbled goat cheese. Sprinkle minced shallot over the top for added flavor and texture.
4. Serve: This bruschetta is now ready to be served and enjoyed. The combination of juicy tomatoes, vibrant arugula pesto, and tangy goat cheese creates a delightful symphony of flavors that will please your taste buds.

TIPS:

• Choosing Fresh Grape Tomatoes: Look for ripe and plump grape tomatoes with a bright red color for the best taste and texture. Quartering the tomatoes allows them to release their juices, enhancing the flavor of the dish.
• Perfectly Marinated Tomatoes: To ensure well-marinated tomatoes, let them sit with salt and sugar for about 30 minutes. Spinning the tomatoes in a salad spinner removes excess liquid, preventing the bread from becoming soggy when assembling the bruschetta.
• Creamy and Tangy Goat Cheese: Use crumbled goat cheese to add a creamy and tangy element to the bruschetta. Goat cheese pairs wonderfully with the pesto and tomatoes, providing a delightful contrast to the dish.
• Arugula Pesto: The arugula pesto is the star of this bruschetta. Process baby arugula with olive oil, salt, and pepper until smooth in a food processor. The peppery arugula complements the sweetness of the tomatoes and the richness of the goat cheese.
• Perfectly Toasted Bread: Prepare the “Toasted Bread for Bruschetta” following the previous recipe and make sure to get a nice golden color on both sides of the bread slices.