Avocado Toasts with Arugula Pesto and Crisp Cucumber
Serves 4 (or more if you make crostini)
2 cups baby arugula leaves
1 small garlic clove, peeled and finely chopped
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
1/4 cup grated Dry Jack* cheese or other hard aged cheese
2 tablespoons chopped walnuts or pecans
1/2 teaspoon salt
8 slices French bread, lightly toasted
2 large avocados, peeled, pitted and cut into small cubes
1 English cucumber, peeled and thinly sliced
1 piece (about 2 ounces) Dry Jack cheese, for shaving
*Dry Jack refers to the aged version of this classic California cheese-my favorite is from Vella Cheese Co.
Place the arugula, garlic, olive oil, lemon juice, cheese, nuts and salt into a food processor and process for ten seconds.
Using a spatula, scrape down the sides and process again for ten seconds.
For each serving, place two pieces of toasted bread on a plate. Spread pesto generously on each slice.
Cover pesto with a layer of cucumber slices and top with avocado cubes.
Use a vegetable peeler to shave desired amount of Dry Jack cheese over the tops.
Note: if you want to do these as crostini on smaller pieces of toasted French bread just downsize the amounts-and you’ll have enough for a party platter!