Italian-inspired Easy

Bruschetta with Grape Tomatoes, Arugula Pesto, and Goat Cheese

Name: Bruschetta with Grape Tomatoes, Arugula Pesto, and Goat Cheese
Prep time: PT20MINUTES
Total time: PT25MINUTES
Yield: 8 servings
Cuisine: Italian-inspired
Ingredients: 12 oz grape tomatoes (quartered); 1 tbsp shallot (minced); 1 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; 1/4 tsp sugar; to taste as needed salt and pepper; 3 oz baby arugula (about 3 cups); 6 tbsp extra-virgin olive oil; to taste as needed salt and pepper; 1 loaf baguette (sliced into 1/2-inch rounds and toasted until golden); 2 oz goat cheese (crumbled)

Bright tomatoes and peppery arugula pesto over creamy goat cheese

vegetarianquickappetizerno-cooksnack

— (0 ratings)

⏱️ 25 minutes Total Time

🍽️ 8 Serves

215 Calories

5g Protein

19g Carbs

14g Fat

Why This Recipe Works

Quartering grape tomatoes ensures they stay perched on the bread, while a quick arugula pesto provides a peppery base that cuts through the creamy goat cheese. This is a bright, assembly-focused appetizer that relies on the contrast between the crisp toast and juicy topping.

Instructions

Toss the tomatoes, shallot, vinegar, sugar, and the smaller portion of oil in a medium bowl. Season with salt and pepper to taste and let stand for 15 to 30 minutes to allow the tomatoes to release their juices.

Pulse the arugula and the remaining oil in a food processor until the mixture is finely chopped and resembles a coarse paste. Season with salt and pepper to taste.

💡 Don't over-process into a pureé; a little texture from the arugula is desirable.

Spread a thin, even layer of arugula pesto onto each slice of toasted bread.

💡 Toast the bread just before assembly so it remains sturdy under the toppings.

Spoon the tomato mixture over the pesto, including some of the accumulated juices, then sprinkle with the goat cheese. Serve immediately, while the bread is still crisp.

🍽️ Complete the Meal

Marinated olives Roasted red peppers

📅

Make Ahead: The tomato mixture and arugula pesto can be made up to 1 day in advance and stored separately in the refrigerator. Assemble just before serving.

🧊

Storage: Best served immediately. Refrigerate tomato mixture separately for up to 2 days.