Goat Cheese Toasts with Arugula
Olive oil is rich in polyphenols, a group of chemicals that may protect against Alzheimer's.
These elegant toasts taste best if you purchase fresh basil leaves and good quality goat cheese. Be sure to cut the bread into roughly 1 inch slices and toast until nicely browned. Serve warm.
- 1/3 cup fresh basil leaves, finely chopped
- ½ cup of olive oil, divided
- 4 thick slices of crusty bread
- 1 garlic clove, cut lengthwise in half
- 6 oz of goat cheese cut into ¾ inch slices
- 5 cups of arugula
- Juice from one small lemon
- Salt and freshly cracked black pepper
- Pitted olives (optional)
- In a mortar and pestle, mash the basil together with ¼ cup olive oil to make a watery paste. Set aside for at least 1 hour.
- Preheat the oven to 450 degrees F.
- Rub each slice of bread with the cut side of the garlic clove and place the bread on a baking pan. Top with goat cheese slices and bake for roughly 8-10 minutes, or until toasted. Remove from oven and top each piece with the basil sauce.
- Whisk together the lemon juice, remaining ¼ cup olive oil, and salt and pepper to taste. Toss the arugula with the dressing.
- To serve, place arugula on a plate and top with the goat cheese toasts and basil sauce.
- Scatter pitted olives on the plate if desired.