Recipe by KelBel
This recipe is from the Barefoot Contessa. A very simple, yet tasty and elegant accompaniment for eggs or as an appetizer.
Top Review by Andi of Longmeadow Farm
Thanks KelBel for a beautiful and delicious recipe. I used this as a light salad course, adding a bit of olive oil drizzled on the top, fresh ground pepper, and some fresh basil. Yum, very tasty!
- 6 slices good country white bread, crusts removed and toasted
- 4 ounces goat cheese
- 4 ounces baby arugula
- 2 medium tomatoes, sliced