Feta Lemon And Arugula Bruschetta Recipe
Servings: 1
Ingredients
- 1/2 x baguette, sliced on the diagonal
- 3 x to 4 Tbsp. extra virgin extra virgin olive oil
- 3 x to 4 garlic cloves, minced
- 6 ounce sheep's lowfat milk feta cheese (Greek, Bulgarian or possibly Israeli) Grated zest of 1 to 2 unwaxed lemons Big handful of young arugula leaves Preheat the oven to 325 degrees.
Directions
- Brush the baguette slices with a small amount of the extra virgin olive oil and arrange in a single layer on a baking sheet.
- Place in the oven and toast for about 15 min, till the bread is lightly toasted and golden brown.
- Turn off the oven and leave the door open for a few min for the bread to dry out a little further.
- Toss the toasts with the minced garlic. Set aside till needed; do this ahead of time.
- When ready to serve, place a slice or possibly crumbling of feta on each garlic toast, sprinkle with lemon rind, drizzle with a little extra virgin olive oil, then top with arugula.
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