The Bruschetta Bunch
Toasted Baguette Slices with Cherry Tomato and Arugula Pesto
30 minutes
Serves 4
SideItalianGluten-freeShellfish-freeSoy-free
Herb's take
This Italian-inspired side lets you flex your flavor science muscle, blending peppery arugula and sweet cherry tomatoes into a pesto that’s bright and fresh. You’ll learn why a quick toast brings out the best in both bread and toppings.
Equipment needed
- food processor
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400°F. Arrange the baguette slices on a baking sheet in a single layer.
- 02Brush the tops of each slice with olive oil. Bake for 8 to 10 minutes until golden and crisp.
- 03While the bread toasts, make the pesto: In a food processor, combine arugula, 2/3 cup cherry tomatoes, Parmesan, pine nuts, garlic, lemon zest, lemon juice, and remaining olive oil. Pulse until smooth but still textured.
- 04Season the pesto with salt and pepper to taste.
- 05Halve the remaining cherry tomatoes.
- 06Top each toasted baguette slice with a generous spoonful of the arugula-cherry tomato pesto. Arrange halved cherry tomatoes on top, pressing lightly so they adhere.
- 07Return the topped bruschetta to the oven and bake for an additional 3 minutes, just to warm and slightly toast the toppings.
- 08Transfer to a serving platter. Serve warm or at room temperature.
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