Bruschetta With Arugula And Goat Cheese Recipe

• (Bruschetta con rucola e caprino) Makes 6 servings
• 4 ounce of young arugula leaves
• 2 x ripe tomatoes, seeded and diced into 1/3 inch cubes
• 1 tsp wine vinegar Salt and pepper to taste
• 6 slc of country bread, 1/2 inch thick
• 3 x garlic cloves, crushed
• 2 Tbsp. extra virgin extra virgin olive oil plus some for drizzling toasted bread (link to shopping cart/extra virgin olive oil)
• 8 ounce of fresh goat cheese

1. In a large bowl, shred the arugula, add in tomatoes, and dress with vinegar, salt and pepper.
2. In the meantime, grill or possibly toast bread on both sides, then rub with garlic and drizzle with extra virgin extra virgin olive oil.
3. Spread the cheese to cover each slice of bread, top with shredded arugula and tomato and serve.

arugula, tomatoes, wine vinegar, country bread, garlic, extra virgin extra virgin olive oil, goat cheese

Taken from cookeatshare.com/recipes/bruschetta-with-arugula-and-goat-cheese-94241 (may not work)