Arugula Pesto and Tomato Crostini
Peppery arugula pesto and salt-cured tomatoes on crisp toasts
Why This Recipe Works
Drawing out moisture from the tomatoes using salt and a salad spinner prevents the toasts from becoming soggy. This technique ensures a concentrated tomato flavor that balances the bite of the fresh arugula pesto.
Instructions
Toss the tomatoes, salt, and sugar in a medium bowl and let sit for 30 minutes to draw out the juices.
Transfer the tomatoes to a salad spinner and spin for about 1 minute to remove the excess liquid, pausing to redistribute the tomatoes several times during the process.
Return the dried tomatoes to the bowl and toss with the oil, vinegar, and pepper until well coated.
Process the arugula, remaining oil, salt, and pepper in a food processor until the mixture is smooth, about 1 minute.
Spread the arugula pesto evenly over the toasts, then top with the tomato mixture, crumbled goat cheese, and minced shallot. Serve immediately while the toasts are still crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Best served immediately. The tomato mixture can be refrigerated for up to 2 days. Store arugula pesto separately in the refrigerator for up to 3 days.
