Bruschetta with Arugula Pesto

Name: Bruschetta with Arugula Pesto
Total time: 600 s
Yield: Serves 2 servings
Ingredients: 4 1/2 cups arugula (about 125 grams); 1/2 cup blanched almonds (about 60 grams); 1/4 cup aged cheese, such as provolone or pecorino, shredded (about 20 grams); 1/3 cup grated Parmesan cheese (about 40 grams); 1 garlic clove; 1/2 cup extra virgin olive oil (about 100 grams); Salt, to taste; 6 slices grilled bread; 7 cherry tomatoes; 5 mini mozzarella balls; Parmesan shavings, to taste; Walnut halves, to taste

Simona Cuisine @cook_17570379

This recipe is perfect for hot summer days when you don't want to spend much time cooking.

Simona Cuisine @cook_17570379

This recipe is perfect for hot summer days when you don't want to spend much time cooking.

Saved

Ingredients

10 minutes

Serves 2 servings

4 1/2 cupsarugula (about 125 grams)
1/2 cupblanched almonds (about 60 grams)
1/4 cupaged cheese, such as provolone or pecorino, shredded (about 20 grams)
1/3 cupgrated Parmesan cheese (about 40 grams)
1garlic clove
1/2 cupextra virgin olive oil (about 100 grams)
Salt, to taste
6 slicesgrilled bread
7cherry tomatoes
5mini mozzarella balls
Parmesan shavings, to taste
Walnut halves, to taste

Saved

Steps

10 minutes

1

Place the arugula and garlic in a blender and blend for 5 seconds.
2

Add the Parmesan, aged cheese, and olive oil, then blend for 20 seconds.
3

Season with salt and blend for another 5 seconds.
4

Toast the bread slices in a skillet or in the oven.
5

Spread the prepared pesto over the toasted bread slices.
6

Top with mini mozzarella balls, cherry tomatoes, Parmesan shavings, and walnut halves as desired.