Arugula and Goat Cheese Bruschetta & Tomato Basil Bruschetta

With just the right proportion of creamy, nutty, and fresh ingredients– these bruschette are sure to be the life of any party. The arugula & goat cheese variation packs in toasted pine nuts for crunch while the tomato basil offers a clean but complex flavor.

Bruschetta1

Arugula and Goat Cheese Bruschetta
1/4 rustic wheat baguette, cut into 6 diagonal slices
1 tbsp. olive oil
1/4 c. arugula
2 tbsp. goat cheese
1 tbsp. pine nuts
1 tbsp lemon, unsqueezed
pinch of kosher salt

1. Preheat oven to 350 degrees. Brush 1/2 tbsp. olive oil on one side of baguette slices and bake in oven for 5-6 minutes or until slightly brown.
2. Remove from oven and brush remaining 1/2 tbsp. olive oil on bruschette.
3. Divide arugula among bruschette. Squeeze lemon and sprinkle sea salt atop each.
4. Place 1 tsp. of goat cheese on each bruschetta. Top each with 1/2 tsp of pine nuts and serve.

Tomato Basil Bruschetta
1/4 rustic wheat baguette, cut into 6 diagonal slices
1 tbsp + 2 tsp olive oil
8 mini golden tomatoes
8 cherry tomatoes
1 basil spring (a basil sprig is the top cluster on a stem including 3 or 4 leaves)
1/8 tsp salt
1 pinch pepper

1. Preheat oven to 350 degrees. Brush 1/2 tbsp. olive oil on one side of baguette slices and bake in oven for 5-6 minutes or until slightly brown.
2. Remove from oven and brush 1/2 tbsp. olive oil on bruschette.
3. Cut each tomato into 8 small pieces. Tear basil leaves into small pieces as well.
4. Place tomato and basil into bowl and add remaining 2 tsp. olive oil, salt and pepper. Gently combine with spoon.
5. Place mixture on top of bruschette and serve.

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