Bruschetta with Minted Arugula Pesto

Fresh, Herby, and Built for Sharing

This bruschetta brings a fresh twist to a classic with a vibrant minted arugula pesto.

Finished with Veg-Geez Louise, it adds a bright, herby depth that pairs perfectly with toasted bread and makes this an easy go-to for entertaining.

Preparation:

1. Preheat oven to 400°F.
2. In a food processor, combine arugula, mint, garlic, pine nuts, and Veg-Geez Louise seasoning. Pulse until coarsely chopped.
3. With the processor running, slowly drizzle in olive oil until the mixture is smooth and well combined.
4. Add cheese and pulse a few more times to incorporate.
5. Slice Italian bread and spread pesto generously over each piece.
6. Place on a baking sheet and toast in the oven for 7–10 minutes, until bread is crisp and edges are golden.
7. Serve immediately.

Pro Tip:

Don’t over-blend the pesto—a little texture keeps it from feeling too heavy and gives a better bite.

Make It Your Own:

• Top with sliced tomatoes for a classic bruschetta finish
• Add a drizzle of balsamic glaze
• Swap pine nuts for walnuts
• Use parmesan or pecorino for different flavor depth

What To Serve It With:

Serve with a simple sliced tomato salad or alongside other small bites. Perfect for parties, appetizers, or light meals.