Arugula and Feta Bruschetta

Ingredients

• 1 loaf baguette
• 3 tbsp olive oil
• 1 cup cherry tomatoes
• 2 cups arugula
• 4 oz feta cheese
• ½ cup walnuts
• ¼ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Preheat your oven to 400°F. Slice the 1 baguette diagonally into 12 slices about 1/2 inch thick and arrange them on a baking sheet.

2. 2

   Brush both sides of the bread slices with 2 tbsp of the olive oil. Toast in the oven for 8-10 minutes, flipping once, until golden and crisp on both sides.

3. 3

   While the bread toasts, halve the 1 cup cherry tomatoes and place them in a bowl with the 2 cups arugula and 0.5 cup walnuts. Crumble in the 4 oz feta cheese.

4. 4

   Drizzle the remaining 1 tbsp olive oil over the tomato mixture, add the 0.25 tsp salt and 0.25 tsp black pepper, and toss gently to combine.

5. 5

   Spoon the arugula-feta mixture generously onto each toasted bread slice. Serve immediately, while the bread is still crisp.

6. 6

   For extra flavor, add a squeeze of lemon juice or a drizzle of balsamic glaze over the top before serving, if you have them.

Tools you’ll need

• baking sheet
• oven
• knife
• cutting board
• mixing bowl

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