A seasoned goat cheese spread and a lemony arugula sauce make a duo of tasty toppings for these bruschetta. Both can be prepared up to two days ahead. Use fresh baguette slices (rather than the toasted bread usually associated with bruschetta) to make for a tastier hors d’oeuvre.
Goat Cheese Spread:
8 oz. fresh, soft goat cheese, such as chèvre
2 tbs. goat milk or low-fat milk
4 cups arugula, coarsely chopped
2 tbs. chopped chives
1 tsp. grated lemon zest
4 cups arugula
3 cloves garlic, peeled
1 tbs. grated lemon zest
1/4 cup olive oil
1 tbs. lemon juice
1 French or sourdough baguette, cut into 32 slices
16 cherry tomatoes, halved
1 cup arugula, for garnish
To make goat cheese spread: Mix cheese with milk in bowl. Stir in arugula, chives, and lemon zest. Season with salt and pepper, if desired.
To make arugula sauce: Blend arugula, garlic, and lemon zest in food processor until finely chopped. Add olive oil and lemon juice, and blend until smooth. Season with salt and pepper, if desired.
To assemble Bruschetta: Spread each baguette slice with 11/2 tsp. Goat Cheese Spread. Top with 1/2 tsp. Arugula Sauce. Garnish each with cherry tomato halves and several arugula leaves. Makes 32 bruschetta.