INGREDIENTS
1 cup
Baby arugula
1 cup
Basil, fresh
2
Bell peppers
2 cloves
Garlic
1
Lemon, zest and juice of
1/2 cup
Sun-dried tomatoes, oil packed
1 tbsp
Thyme, fresh leaves
2
Zucchini or yellow summer squash
2 tbsp
Balsamic vinegar
1/2 cup
Sun-dried tomato pesto
1
Kosher salt
1
Kosher salt and pepper
1 pinch
Red pepper flakes
3 tbsp
Olive oil, extra virgin
2 tbsp
Pine nuts, toasted
1
loaf Ciabatta bread
6 oz
Goat cheese, creamy
1/3 cup
Parmesan cheese, grated
4 oz
Provolone