Bruschette con Pesto di Rucola

Makes about 1 cup.

The Bruschette

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.

The Spread:

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.

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