in Italy

Bruschetta with arugula and sheep's cheese

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Ingredients for 4 servings:

  • 1 ciabatta for baking
  • 2 packs of feta cheese
  • 1 pack of arugula
  • 3 tbsp oil (walnut oil)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Crumble the feta cheese with a fork (but don’t “mash” it) to form small pieces. Wash about half a pack of arugula and chop it crosswise. Mix the feta cheese and arugula with 3 tablespoons of walnut oil. In the meantime, bake the ciabatta. Cut the still-warm ciabatta into slices and spread the feta cheese and arugula mixture on each slice. Arrange on a plate with a few arugula leaves. You can also use fresh ciabatta and toast the slices in a pan with a little oil. You can also complement the recipe with a few chopped walnuts. A nice red wine goes well with this. It’s perfect as a small snack for guests or as an appetizer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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