Goat Cheese, Sun-dried Tomato & Arugula Pesto Crostini

15 Jan

IMG_2398Necessity is the mother of invention, and often how a new recipe is born. In fact excess of a perishable ingredient and a desire to do something special with it often inspire tasty solutions in my kitchen!

In short here is the whole truth behind this recipe:

Pickle # 1:  I have a bunch of arugula that I need to use up soon, and I do not feel like eating a salad tonight. Duh, but I  always eat Arugula in my salad!
Solution #1: Make a Pesto out of it!

Pickle #2: A basic Arugula Pesto is a bit too strong by itself on bread.
Solution #2: It could use some sweetness and tang and possibly the addition of neutral and  creamy component. Hmmm…how about topping it with SUN-DRIED TOMATOES & GOAT CHEESE?

Final Result: Aha! The perfect balance of flavors on a slice of crusty bread. It’s a party in your mouth when the sweet, acidic and chewy sun-dried tomatoes balance out the sharp taste of the pesto and the creamy texture of the goat cheese. Pair this with a crisp Sauvignon Blanc and its a lot more elating that a classic Arugula salad!

Goat Cheese, Sun-dried tomato & Arugula Pesto Crostini Recipe
Time: 15-20 minutes
Yield: 3/4 cup of Pesto

Ingredients:
2 cups packed arugula, washed and drained
6 cloves of garlic
1/3 cup of pine nuts, lightly roasted (See note)
1/3 cup of good Parmesan cheese, freshly grated
6 whole black peppercorns
¼ cup of good quality extra virgin olive oil
¼ teaspoon crushed red pepper
Salt to taste
1/3-1/4 cup sun-dried tomatoes, sliced or diced
1 cup of goat cheese, crumbled
1 loaf French or Italian Baguette (See note)

Note:

  • Pine nuts can be toasted in a non-stick skillet on low heat. Keep an eye on these as they get done quickly and can burn easily. They are ready when they have a light color change and you can smell them.
  • French Baguettes are typically a lot harder than Italian Baguettes. Since I used a French Baguette, I did not toast it up for the Crostini. If you use an Italian Baguette or another softer baguette, you should toast it in the oven or under the broiler to ensure crusty bread that stands up to the toppings without getting soggy too soon.

Method:
1) In a food processor or blender combine the arugula, garlic, roasted pine nuts, Parmesan cheese, peppercorns, olive oil, crushed red pepper and salt to taste. Blend this to a thick paste, or leave some texture if you prefer a chunkier pesto.
2) Slice the baguette into 1 inch slices on a bias.
3) Spread a layer or two of pesto on each slice. Now top each slice with a few sun-dried tomatoes followed by goat cheese crumbles. I was skimpy with the goat cheese, to reduce some of the fat content, but these are even tastier when you are generous with the sun-dried tomatoes and goat cheese!

4 Responses to “Goat Cheese, Sun-dried Tomato & Arugula Pesto Crostini”

  1. vinicooksveg January 15, 2013 at 10:07 pm #

    That sounds quick and super tasty! Good one. Would love to try it soon!

  2. Chef Randall January 21, 2013 at 12:36 pm #

    This looks great. I love goats cheese. You should try this out
    ( http://savorthefood.wordpress.com/2012/12/14/artichoke-goat-cheese-garlic-bread/ ).

    I like the way you had something to pick and came up with a solution to Feeding your Appetite. Maybe you like to savor food also? I invite you to Savor the Food
    ( http://savorthefood.wordpress.com/ ) lots of great food to feed your appetite.

    Thanks for sharing. Looking forward to what you have to post next.

    Chef Randall
    savorthefood.wordpress.com

    • neharmorarji April 16, 2013 at 4:25 pm #

      Thank you for sharing this wonderful recipe

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