Contemporary American Easy

Tomato and Goat Cheese Toasts with Arugula Pesto

Name: Tomato and Goat Cheese Toasts with Arugula Pesto
Prep time: PT20MINUTES
Total time: PT45MINUTES
Yield: 4 slices
Cuisine: Contemporary American
Ingredients: 1.5 lb tomatoes (cored, seeded, and cut into 1/2-inch pieces); 1/2 tsp salt; 1/2 tsp sugar; 3 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; 1/4 tsp black pepper; 2 cups baby arugula; 4 tbsp extra-virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 12 slices baguette (toasted); 4 oz goat cheese (crumbled); 1 small shallot (minced)

Fresh summer tomatoes and peppery arugula pesto on crisp baguette

vegetarianappetizerlunchsnackno-cooksummer

— (0 ratings)

⏱️ 45 minutes Total Time

🍽️ 4 slices Makes

310 Calories

8g Protein

22g Carbs

21g Fat

Why This Recipe Works

Using a salad spinner to remove moisture from salted tomatoes ensures they stay bright and concentrated without making the toast soggy. This simple technique elevates a basic appetizer into a texturally perfect bite.

Instructions

Combine the tomatoes, salt, and sugar in a bowl and let the mixture sit for 30 minutes to draw out excess moisture.

Transfer the tomatoes to a salad spinner and spin for 45 to 60 seconds, stopping to redistribute the tomatoes several times, until the liquid is removed. Return the tomatoes to the bowl and toss with the oil, vinegar, and pepper.

Pulse the arugula, oil, salt, and pepper in a food processor until the mixture is smooth and vibrant green, about 1 minute.

Spread the arugula pesto evenly over the toasts. Top with the tomato mixture, goat cheese, and minced shallot. Serve immediately while the bread is still crisp.

💡 Assembly should happen just before serving to prevent the pesto from soaking into the toast.