A littler shorter than usual post today. I am in LA, and well, trying to keep up with my younger brother Kai, his friend and my cousin Abby is almost beyond my reach.
FYI, the whole LA cloudy skies and 60 degree weather thing is SO not cool. Come on, I have been dreaming about the warm sun and 80 degree temps that southern Cali is known for? I am telling you, I bring the clouds and cold temps with me. UGH. Oh, well, I guess it’s better than snow. My mom said it snowed the entire weekend back at home!
The good news is that I think I have got my brother excited about going to school in LA, which clearly I am excited about because that means visits!! Yes! Hopefully the weather will include sunny skies for the next visit though.
So on Friday we visited FIDM, the Fashion Institute of Design and Merchandising. Not exactly a school that my brother would be first to consider, but the school has grown way beyond simply fashion and design. I love the internships they offer and their progressive ways of teaching. I think I have mentioned before that my brother Kai (Malachi) is a snowboard filmer, but he would like to get a business degree. If he were to attend FIDM, he could combine both of these interests by getting an AA in Digital Media and a Bachelors of Science in Business. It also doesn’t hurt that 90% of the student population are women.
My excitement and knowledge on FIDM comes from personal experience. Before I started this blog I was all set to start at FIDM. Knowing the type of person that I am, I headed out to LA as soon as I graduated from Colorado Mountain College, got an apartment and a job and began living the LA life to make sure it was for me, before committing to two more years of school there. The job worked out well, and I had a nice little apartment, but after a few months of living in LA I didn’t feel ready to commit. Looking back I think it was just too much different too soon. But I am super excited that this may be where Kai soon calls home.
I really want to tell you about this pretty as ever arugula-basil pesto bruschetta.
This bruschetta is so prefect for summertime entertaining. It’s a great use of farmer’s ingredients and so fresh, easy and delicious.
Plus, umm that arugula pesto with those perfectly sweet tomatoes – perfection. If I could add in an emoji with two thumbs up, this would be the place.
For the pesto, I kept everything really simple by just leaving it a chunky pesto. This way all you need to do is chop and add everything a to a bowl.
I don’t know about you guys, but to me, breaking out the food processor or blender just to make some pesto is a pretty daunting task. I honestly despise cleaning my food processor. Just way too many parts.
I love the mix of spicy arugula and basil. Plus, I used cashews in the pesto in place of traditional pine nuts for a little change-up.
The rest is really simple.
Some salami, which you can of course leave off if you are a vegetarian, but I personally love the flavor it adds. Especially with the combo of the pesto and tomatoes.
I also added some buffalo mozzarella for a little bit of cheesyness, because you know I cannot make a meal/snack/appetizer or whatever you want to call these without a little cheese.
Cheese makes all things better but especially carby things.
Oh, and I sprinkled in just a few kernels of fresh corn.
Clearly, it is early for corn, but surprisingly, my grocery store has had it in for a few weeks now and it’s actually pretty good, so why not go for it.
With Memorial Day being this weekend, I figure today was a pretty good time to share this quick app with you guys.
Tomato, Salami and Chunky Arugula-Basil Pesto Bruschetta.
Servings: 6 Servings
Calories Per Serving: 597 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Chunky Arugula-Basil Pesto
- 2 cups fresh basil
- 1 cup fresh arugula
- 1 clove garlic finely chopped or grated
- 1/3 cup roasted cashews (almonds pistachios, walnuts or pine nuts work too)
- 1/3 cup fresh parmesan cheese grated
- 1/2 cup olive oil
- salt and pepper to taste
- 6 slices thick cut sourdough bread use your favorite gluten free bread if needed
- 1 clove garlic halved
- olive oil for drizzling
- salt and pepper for sprinkling
- 8 ounces buffalo mozzarella or burrata cheese torn
- 8-12 slices thin spicy salami
- 3 heirloom tomatoes sliced + cherry tomatoes for garnish if desired
- 1 ear [grilled corn | https://www.halfbakedharvest.com/exactly-how-i-grill-my-corn-chipotle-lime-and-cotija-cheese-butter/] kernels removed
- sprouts for topping (optional)
Chunky Arugula-Basil Pesto
- Finely chop the basil and arugula, add it to a medium size bowl. Chop the cashews and finely mince or grate the garlic, add them to the bowl with the basil and arugula. Add the parmesan and a pinch of salt + pepper. Pour in the olive oil. Using a fork mix well and then sort of mash all the ingredients together with the fork. If desired add more olive oil until your desired consistency is reached.
- Preheat your grill to high heat or preheat your oven to 450 degrees F. Place the slices of bread of bread on a baking sheet and drizzle with olive oil on both sides. Rub each side of bread with the halved garlic clove. Sprinkle the toast with salt and pepper.
- Place the bread slices on the grill and grill both for about 2-3 minutes per side or until lightly chard. Remove from the grill.
- Spread the bread with pesto. Add a slice or two of salami and then add some of the torn mozzarella. Add a few slices of tomato, sprinkle with salt + pepper. Top with a little pesto and a little corn.