Bruschetta with Ricotta & Spring Arugula

Bruschetta with Ricotta & Spring Arugula
20 slices
  • 1 1/4 cup chopped arugula
  • 1 1/4 cup ricotta cheese
  • 1 loaf Italian bread, cut diagonally into 1-inch slices & lightly toasted
  • 1/2 tsp. Dijon mustard
  • 1/4 cup chopped, toasted walnuts
  • 2 tbsp. Pompeian Extra Virgin Olive Oil
  • 2 tbsp. Pompeian Golden Balsamic Vinegar

Brush bread slices with 1 tablespoon of the olive oil.

In a small bowl, whisk together remaining 2 tablespoons Pompeian Extra Virgin Olive Oil, Pompeian Golden Balsamic Vinegar, mustard and salt and pepper to taste. Drizzle half over arugula and toss well; set aside remaining dressing for another use. Stir walnuts into arugula mixture.

Spread each slice of bread with 1 tablespoon ricotta, then top with 1 tablespoon arugula mixture. Serve immediately.

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