Arugula Crostini With Boerenkaas Cheese

Arugula Crostini With Boerenkaas Cheese


Arugula Crostini with Boerenkaas Cheese

Course Appetizer, Side Dish
Cuisine coastal, Italian, PNW
Keyword arugula, bruschetta, crostini, easy appetizer
Total Time 20 minutes


  • 1 Sourdough or French Baguette
  • 1 Garlic Clove
  • 1 Tbsp Olive Oil
  • 4 c Arugula Coarsely chopped
  • 5 Cherry Tomatoes Quartered
  • 1/8 tsp Kosher Salt
  • 8 Thin Slices Boernkaas Cheese Or other semi-firm to firm cheese


  1. Gently heat 1 Tbsp olive oil in frying pan on medium heat until shimmering.  Add arugula, cherry tomatoes and 1/8 tsp of salt and sauté until wilted.
    Sauteing Arugula and Cherry Tomatoes
  2. Meanwhile cut 8 slices of sourdough baguette and toast slices under a broiler until lightly browned. Cut clove of garlic in half and gently rub cut side over toasts when they come out of oven.
    Rubbing Garlic on Crostini
  3. Top crostini with large spoonful of greens and top with shaved semi-hard cheese. I chose Natural Pastures Boerenkaas which is semi-firm and has a lot of yummy, tangy flavour but you could use a nice aged cheddar or even thin shavings of Parmesan.  I believe Boerenkaas is a type of Dutch farmers cheese, somewhat like Gouda so you could try that too!
    Arugula Crostini

*Link to Natural Pastures Boerenkaas Cheese