Anthony Schulz enjoys creative and spontaneous takes on endless farm-fresh menu items — for example, substituting arugula for basil in a pesto sauce. When Schulz didn't have pine nuts, traditionally used in basil pesto sauce, he used macadamia nuts, creating an innovative take on the topper. The arugula offers a peppery taste when compared to basil and holds its color better as well. A slice of toasted baguette is topped with buttery Boursin cheese and then finished with a drizzle of the zesty pesto sauce. “It all works really well. It’s like the [vegetarian’s] idea of bone marrow on toast," Schulz says.

Arugula Pesto & Boursin Crostini | Makes 6 servings
Recipe courtesy of Rhapsody Music & Dining

INGREDIENTS
1 cup extra virgin olive oil
2 cups baby arugula
1/4 cup macadamia nuts, toasted
1/3 cups Parmesan, shredded
Kosher salt
Black pepper
1 5-ounce package Boursin 
1 baguette, sliced 1/4- to 1/2-inch thick and toasted

DIRECTIONS
Place the first four ingredients in a blender and blend on high speed. Mix until completely pureed. Add more olive oil if a thinner pesto is preferred. Season to taste with salt and pepper. Spread a layer of Boursin cheese on each toasted baguette slice and finish with a drizzle of the pesto sauce.