Bruschetta & Arugula Salad with Raspberry Vinaigrette

Ready in 20 minutes

Serves 1 person

550 calories 

Bruschetta with Heirloom Cherry Tomatoes & Prosciutto

Ingredients

• 1 baguette or ciabatta bread, sliced on a bias (2 pieces per serving)

• 2 tbsp unsalted butter, softened

• 2 cloves minced garlic

• 4 oz prosciutto, thinly sliced

• 1/2 cup heirloom cherry tomatoes, quartered

• 1 tbsp balsamic glaze

• 2 tbsp extra virgin olive oil

• 1/4 tsp salt

• 1/4 tsp black pepper

• 1 tbsp fresh basil, chopped

Preparation

1. Prepare Garlic Butter: In a small bowl, mix softened butter with garlic, salt, & pepper.

2. Toast the Bread: Spread garlic butter on each bread slice and toast in the oven at 375°F (190°C) for 5-7 minutes until golden brown.

3. Make the Tomato Mixture: In a bowl, combine cherry tomatoes, olive oil, salt, pepper, and fresh basil. Set aside.

4. Assemble: Once the bread is toasted, top each slice with prosciutto and a generous spoonful of the tomato mixture.

5. Finish & Serve: Drizzle with balsamic glaze and olive oil. Add chopped basil for presentation. Serve immediately.

Tips

Keep a close eye on toast. It's easy to burn

Arugula Salad with Figs, Pomegranate & Raspberry Vinaigrette

Ingredients

Raspberry Vinaigrette:

• 1/3 cup fresh raspberries

• 2 tbsp balsamic vinegar

• 1 tbsp honey or maple syrup

• 1/3 cup extra virgin olive oil

• 1/4 tsp salt

• 1/4 tsp black pepper

Arugula Salad with Figs, Pomegranate & Raspberry Vinaigrette

• 4 cups mixed dark greens (arugula, spinach, baby kale)

• 4 fresh figs, quartered

• 1/3 cup pomegranate seeds

• 1/4 cup goat cheese, crumbled

• 1/4 cup walnuts or pecans, toasted

Preparation

1. Make the Vinaigrette: In a small blender, add together raspberries, balsamic vinegar, honey, salt, and pepper. Blend until well combined.

2. Next very slowly while the blender is running add your oil in a slow steady stream until well incorporated.

3. Assemble the Salad: In a large bowl, toss arugula mix with figs, pomegranate seeds, goat cheese, and toasted nuts.

4. Dress & Serve: Drizzle with raspberry vinaigrette just before serving. Toss lightly and enjoy!

5. This bruschetta and salad combo makes for a refreshing, flavorful meal with a perfect balance of textures and tastes!

Tips

For dressing add oil last to blender. Blend oil into dressing VERY slowly.