Peach & Arugula Bruschetta

It’s hard to believe that 2015 is about to kick in.

It’s even harder to believe what an incredible and eventful year this has been.

My heart is overflowing with gratitude.

There are so many things that have taken place this year.

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There have been new friendships formed; an unexpectedly-awakened passion for photography; a visit back to my beloved Italy after 7 whole years (!!); and most importantly, a brand-new lease of life for one of the persons I love the most in the world (thank you to those who have prayed with and for me and my family; you know who you are).

It’s impossible to state how thankful I am for everything that has happened; but I know that everything happens in God’s perfect timing.

There’s a tremendously huge outpouring of love and gratitude that I’m feeling – I’m constantly aware of the favor of God and of men on our lives, and of how everything is in God’s hands.

I want to say goodbye to 2014 and hello to 2015 with this: gratitude.

I believe a life of gratitude helps us operate at a higher energy level.

One of optimism and hope and contentment, as opposed to one of complaints, depression and constant dissatisfaction – and this is regardless of religion, nationality, race or culture.

A mindset of thankfulness also attracts good energy and allows us to move in circles of blessings and love.

And so, with gratitude I enter into 2015, and I’m wishing the same for you! 

Peach & Arugula Bruschetta

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★★★★★

5 from 1 reviews

• Author: felicia | Dish by Dish
• Total Time: 25 mins
• Yield: 6 servings 1x

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Description

Fresh peach slices, green arugula leaves, crumbled blue cheese and chopped walnuts, all on a bed of crusty toasted bread spread with cream cheese.

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Ingredients

Units USM Scale 1x2x3x

• 6 slices of country bread
• 2 large, fresh peaches, sliced into thin pieces
• 1/2 cup of cream cheese
• 2 cups of fresh arugula leaves (stalks and roots removed)
• A handful of crumbled blue cheese
• A handful of chopped walnuts

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Instructions

1. Toast the slices of country bread in an oven at 180 deg Cel for 5 – 10 minutes (until crusty but not burnt)
2. Spread cream cheese over one side of the toasted bread slices
3. Place 4-5 slices of peaches side by one on top of the cream cheese
4. Place 5-6 arugula leaves on top of the peaches
5. Sprinkle a bit of chopped walnuts and crumbled blue cheese in the empty nooks of the bruschetta
6. Serve immediately

Notes

If you are diabetic or have celiac disease, do not include the bread in the recipe; just eat the peaches, arugula, blue cheese and walnuts as a salad with a dressing of salt, olive oil and vinegar.

Source: Revista Jengibre (http://issuu.com/jengibre/docs/revista_jengibre_8/131)

• Prep Time: 25 mins
• Category: Snacks, Appetizers
• Cuisine: Western

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