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.