Fresh Arugula Bruschetta

By amt2mf

nutrition facts (Fresh Arugula Bruschetta)
Servings Per Recipe 12, Calories 202, Protein (gm) 8, Carbohydrate (gm) 22, Fat, total (gm) 9, Cholesterol (mg) 11, Saturated fat (gm) 4, Monosaturated fat (gm) 4, Polyunsaturated fat (gm) 1, Dietary Fiber, total (gm) 1, Sugar, total (gm) 1, Vitamin A (IU) 292, Vitamin C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 60, Cobalamin (Vit. B12) (µg) 0, Sodium (mg) 353, Potassium (mg) 84, Calcium (DV %) 61, Iron (DV %) 2, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 pound baguette-style French bread (24 diagonal slices, 1/4- to 1/2-inch thick)
• Olive oil
• 6 ounces goat cheese (chevre)
• 1 teaspoon finely shredded lemon peel
• 48 - 72 arugula leaves
• Coarse sea salt
• Cracked black pepper

Preparation

Step 1

1. Preheat broiler. Place bread in single layer on large baking sheet; lightly brush both sides of bread with oil. Broil 3 to 4 inches from heat for 1 to 2 minutes per side or until toasted. Cool slightly.
2. Combine goat cheese and lemon peel. Spread toast with cheese mixture; top with 2 to 3 arugula leaves. Drizzle olive oil; sprinkle lightly with sea salt and pepper.