After harvesting a few pounds of arugula from the hoop houses today, I took some home to eat with dinner and, not wanting a salad, decided to make some bruschetta. For those of you looking for a bitter-sweet appetizer, this recipe is a great way to use your garden greens!
- French bread
- Gorgonzola cheese
- Mozzarella cheese
- Olive oil
Preheat your oven to 350°F. Slice the french bread to uniform 1/2 inch pieces and top with shredded mozzarella, crumbled gorgonzola, and chopped walnuts. Toast in the oven until the cheese is golden brown. Top with blackberries and fresh arugula tossed in olive oil and garlic . Enjoy!