Lekker: Arugula & Goat Cheese Bruschetta

So, one kind of bruschetta isn't enough for you? My excellent Tomato Basil Bruschetta alone just isn't good enough for you?

Fear not, friends. I'm back today with a second variety of bruschetta you can add to your serving tray, one that was teased in the photo posted in the previous entry.

 See?

So! The second variety is actually called Rocket & Stracchino Bruschetta, with "rocket" being the word for arugula throughout Europe and "stracchino" being the type of Italian cheese we used.

Stracchino, as explained in my blog entry on my separate study abroad blog about the cooking class where this recipe comes from, is a mild white creamy cheese similar to cream cheese. Head Chef Andrea of Cooking Classes in Rome, however, recommends that if you can't find stracchino (which I find highly unlikely to be available in the States) you use goat cheese.

THEREBY...

Arugula & Goat Cheese Bruschetta
serves 4

What You Need
8 slices thick white Italian bread, or anything that can support the weight of being bruschetta
2 large cloves garlic, peeled and sliced in half lengthways
~3-4 T good quality cold pressed extra virgin olive oil
1 bunch fresh arugula (I think you can probably get away with one of the pre-washed bags from the supermarket--you just need enough to do a small heaping on each toast)
a few drops of lemon juice, to taste
salt & pepper
Small log of plain goat cheese, enough to get 8 small rounds out of it, one for each toast

What You Do
1. Grill the slices of bread on your stovetop (or in your oven, or in your toaster) until lightly golden brown and possibly charred in a few spots. You want it to get nice and crispy and dry.

2. Rub one side of each slice of bread with half a clove of raw garlic, just lightly. Then drizzle each slice of bread with a tiny bit of olive oil. Discard the garlic.

3. Finely chop the arugula leaves and dress them lightly with olive oil, a few drops of lemon juice, and salt and pepper to taste.

4. When you're ready to serve, simply pile a bit of the arugula salad on each toast and top with a round of goat cheese (or dollop of stracchino if you were so lucky to get it.) Done!

Lekker: Arugula Salad with Orange Muscat Champagne Vinaigrette

Break out of your boring Romaine-and-spring-greens lettuce rut and try my current favourite green: arugula. Well, "rocket" or "rucola", as I know it, but evidently few Americans know which end is up when you're talking about a delicious rocket salad. Hmph.

I first discovered this green when I was in Germany back in 2008. There it's treated much like spinach, so you can find it everywhere from raw salads to ravioli filling. It has a unique peppery flavour that gives it more of a kick than other more traditional greens, and a neat leaf shape. Arugula can't handle heavy, creamy dressings and should only ever be very LIGHTLY dressed--no need to drown it like your sorrows, mmkay? It's popular enough you can find it everywhere now, so give this pretty salad a try the next time you're feeling healthy, or need to detox from St. Paddy's Day weekend (hint hint). While it appears simple on the surface (and really, it is) this awesome orange muscat champagne vinegar I found at Trader Joe's makes a special vinaigrette that'll elevate your pile of greens to something extraordinary.

 GO FORTH, MY LITTLE RABBITS!

Fresh! Bright! Healthy goodness!

Arugula Salad with Orange Muscat Champagne Vinaigrette
serves 1

What You Need
A large handful of fresh baby arugula
A small handful of cherry or grape tomatoes, halved (I used mixed mini heirloom tomatoes for colour variety)
A sprinkling of fresh goat cheese (chevre) o'er top (Goat cheese is the perfect accompaniment to this salad by giving a nice dose of creamy richness without overpowering the greens.) 
A very small handful of fresh walnuts, chopped

For the vinaigrette:
3 tablespoons extra-virgin olive oil
4 tablespoons Orange Muscat Champagne Vinegar (I know, I'm being a brat by calling for something so specific. If you don't have a Trader Joe's near you, try finding a similar citrus-and-champagne vinegar at a Wegman's, Publix, or Whole Foods. It's a fun change up from your usual balsamic blahness.)
1 teaspoon poppy seeds
Salt & Pepper, just to taste

What You Do

1. Salads are easy. It's not actually MAKING anything, it's just assembling a bunch of stuff. Toss everything in your bowl, and in another small bowl whisk up the vinaigrette with a fork. Dress lightly, and chow down. Feel good about yourself. Also feel a little bit like a bunny rabbit while you're eating it. It's okay. Bunnies are cute and so are you.