Bruschetta with Ricotta & Spring Arugula

Bruschetta with Ricotta & Spring Arugula

Servings

20 slices

Rating


Ingredients
  • 1 1/4 cup chopped arugula
  • 1 1/4 cup ricotta cheese
  • 1 loaf Italian bread, dut diagonally into 1-inch slices & lightly toasted
  • 1/2 tsp. Dijun mustard
  • 1/4 cup chopped, toasted walnuts
  • 2 tbsp. Pompeian Extra Virgin Olive Oil
  • 2 tbsp. Pompeian White Balsamic Vinegar
Preparation
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 White 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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