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Mozzarella and Arugula Bruschetta

Serves 12
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
108 calories per serving


> 1 Simply Enjoy rustic olive loaf
> 4 tablespoons sun-dried tomato pesto
> 4 oz. fresh mozzarella cheese
> 2 tablespoons chopped fresh parsley
> 2 cups baby arugula
> 1 tablespoon olive oil


Preheat oven to low broil and set rack in oven to second highest setting.
Cut the olive loaf in half width wise to yield two 1-inch thick pieces.
Lay the olive loaf halves cut side up on a baking sheet. Spread 2 tablespoons of the prepared sundried tomato pesto on each half. Thinly slice the fresh mozzarella cheese and place on top of the pesto. Sprinkle with fresh parsley.
Broil the bread and cheese until cheese is melted and lightly browned; about 4 minutes.
Remove from the oven. Toss the arugula and olive oil together and layer over the top of broiled bread and cheese. Cut each half into 6 wedges. Serve immediately.

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