Makes about 1 cup.
Cut into squares: slices of sturdy bread. Brush with olive oil and rub with a clove of garlic. Then grill or broil until light brown.
In a food processor or blender, combine til smooth:
- A handful of arugula or wild arugula (the wild will be spicier)
- S & P to taste
- 2 small garlic cloves
- 1/4 cup toasted pine nuts or walnuts
- 1/4 cup olive oil
Blend together to make a thick paste. Add:
- 1/2 cup parmesan cheese
Top the bruschette.
Adapted from The Simple Grande Gardening Cookbook by Jean Ann Pollard.