What You'll Need:
Toast
1 Medium Vine-Ripened Tomato, sliced then halved
3 - 4 slices of Wheat Italian 5-Grain Bread (or your favorite deli bread)
Several sprigs of Arugula, about 1/8 cup
6 - 8 slices of Boar's Head Smoke Gruyere Cheese
3 - 4 tsp. Red-Fat Sundried Tomato & Basil Feta Cheese
Balsamic-Mustard Vinaigrette
1/4 cup of Aged Balsamic Vinegar
1/8 cup Extra Virgin Olive Oil
1 Tblsp. Spicy or Deli Mustard
1 tsp. finely chopped Olives (Manzanilla or Kalamata)
1 tsp. olive juice
1 tsp. dried Italian Seasoning
Pepper to taste
1. Preheat oven to 350 degrees.
2. Place bread on a cookie sheet (or I use the top slotted part of my broiling pan). Lay slices of Gruyere cheese on the bread slices, about 2 slices per piece of bread. Place tomato slices over cheese, again about 2 - 3 slices per piece. Sprinkle about one tsp per piece of bread with the Sundried Tomato & Basil Feta cheese.
3. Bake about 7 - 8 minutes, or longer if you like your toast more on the burnt side.
4. While toast is in the oven, in a small mixing bowl mix Balsamic Vinegar, Mustard, Olives, Olive Juice, dried Italian Seasoning and pepper. Slowly whisk in Extra Virgin Olive Oil.
5. Once toast is out of the oven, place sprigs of Arugula on top of toast and then drizzle with Bal-Mustard Vinaigrette.
And there you have it. Simple & Satisfying in 10 minutes or less.
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| Tomato & Arugula Toast w / Smoked Gruyere & Bal-Mustard Vinaigrette |
