Arugula Pesto-Goat Cheese Crostini

Today is our 100th Blog Post!!!!!!!!!!!  I am so excited to have made it to this milestone and hope you all have been enjoying ChowGals as much as I have!  I’m in the process of putting together a special giveaway to mark the occasion but have been feeling a little under the weather lately so I just couldn’t get my act together in time.  So look for a giveaway next week!  And keep reading and enjoying the blog -- tell your friends and send us pictures of any recipes you make -- we love to see our stuff in action!  

For today’s post, a festive little snack -- Arugula Pesto-Goat Cheese Crostini -- the colors are perfect for a Christmas/Holiday party.  This appetizer really is simple - and don’t be worried about making homemade pesto -- throw all the ingredients in a food processor or blender and you’re done!  Easy as can be!  Pesto is traditionally made with basil leaves, which I love, but a few years ago I had a hankering for pesto and had a big pile of arugula in the fridge.  I substituted it and I loved it!  It was so peppery and really packed a punch flavor-wise.  Don’t be afraid to experiment in the kitchen -- I find some of my favorites that way!

Arugula Pesto-Goat Cheese Crostini

1 loaf ciabatta bread, sliced and each slice halved

cooking spray

1 large package or bag baby arugula

2 garlic cloves, chopped

1/3 c. fresh grated parmesan cheese

salt and pepper, to taste

1/4 c. chopped walnuts

1/4 c. extra virgin olive oil

1 log soft goat cheese, at room temperature

1. Preheat oven to 400.  Spray each side of bread slices with cooking spray and place on a cookie sheet.  Bake for 5 to 7 minutes, or until golden, flipping bread slices halfway through baking time.  Remove from oven and set aside.
2. Meanwhile, in a food processor, combine arugula, garlic, parmesan cheese, salt and pepper and walnuts.  Process until ingredients resemble a paste.  With the processor running, stream in the olive oil.  Taste and adjust seasonings.
3. Smear goat cheese on each slice of ciabatta bread and top with prepared pesto.  Serve immediately.