Arugula Bruschetta with Walnut Pesto

Here is another crowd pleaser. Use as a party appetizer or as a quick meal for yourself when you just don't feel like cooking.

The addition of the sun-dried tomatoes to the pesto adds a great layer of sweetness that is very pleasing and a bit different.

Make sure to make lots of extra pesto. It will keep for about five days in the refrigerator. Use the extra pesto to enhance soups or use over your favorite pasta.

Ingredients

• 8 baguette slices
• 1 1⁄2 cups extra virgin olive oil
• 1 cup walnuts
• 3⁄4 cup grated Parmigiano-Reggiano cheese
• 3⁄4 cup sun-dried tomatoes
• 1⁄2 cup baby arugula leaves
• 2 tbsp unsalted butter

Process

Pesto Preparation

1. In a food processor, combine the walnuts, Parmigiano-Reggiano, butter, sun-dried tomatoes, and 3⁄4 cup of the olive oil
   
   
2. Pulse until the sun-dried tomatoes are pureed. Add the remaining oil and process until smooth, about 15 seconds.
   
   
3. Transfer to a bowl and refrigerate until ready to use (Note: there should be at least 1⁄2 inch of olive oil that sits on top of the pesto. If not add more olive oil)
   
   
4. Bring to room temperature and stir thoroughly before serving

Bruschetta Preparation

1. Cut baguette into 1/2 inch thick slices - cut diagonally
   
   
2. Toast the baguette slices until crisp and lightly browned
   
   
3. Spoon about 2 tbsp of pesto over each baguette slice so that the bread is covered (crust to crust) with a thin layer of pesto
4. Top with a few arugula leaves and serve immediately