Ingredients
1/4 cup chopped walnuts1 garlic clove1-1/2 cups fresh arugula1/4 cup extra virgin olive oilSalt and pepper to tasteBRUSCHETTA:1 tablespoon olive oil plus additional for brushing bread, divided1 large red onion, thinly sliced (1-1/2 cups)1 teaspoon minced fresh rosemary24 slices French bread baguette (3/8 inch thick)1 to 2 garlic cloves, halved2 small ripe peaches, cut into 1/4-inch slicesShaved Parmesan cheeseCoarse salt
Preparation
For pesto, place walnuts and garlic in a small food processor; pulse until finely chopped. Add arugula; process until blended. Continue processing while gradually adding oil in a steady stream. Season with salt and pepper to taste.
For bruschetta, in a large skillet, heat 1 tablespoon oil over medium heat. Add onion and rosemary; cook until onion is softened, 15-20 minutes, stirring occasionally.
Brush both sides of bread slices with additional oil. Grill, covered, over medium heat or broil 4 in. from heat until golden brown, 1-2 minutes on each side.
Rub garlic halves on both sides of toasts; discard garlic. Spread toasts with pesto. Top with onion mixture, peaches and cheese. If desired, sprinkle with coarse salt. Serve immediately.
