Tomato Bruschetta with Arugula Pesto and Goat Cheese

Name: Tomato Bruschetta with Arugula Pesto and Goat Cheese
Yield: Makes 12 toasts
Cuisine: Italian
Ingredients: 1 pint, grape tomatoes, quartered; 1 teaspoon, table salt, divided; 1/4 teaspoon, sugar; 1/2 cup, extra-virgin olive oil; 1 tablespoon, red wine vinegar; 1/2 teaspoon, black pepper, divided; 1 loaf, ciabatta bread, ends discarded, sliced crosswise into 12 (1/2-inch-thick) pieces; 1 , garlic clove, peeled and halved; 3 ounces (3 cups), baby arugula; 2 ounces, goat cheese, crumbled (1/2 cup); 1 tablespoon, minced shallot

Appetizers
Italian

Appears in Cook's Country April/May 2012

We wanted easy tomato bruschetta that we could make all -year round. And it’d be good if the tomatoes didn’t tumble to the floor at first bite, too.

SERVES Makes 12 toasts

TIME 40 minutes, plus 30 minutes salting

Tomato Bruschetta with Arugula Pesto and Goat Cheese

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