Bruschetta with Hummus, Arugula, and Sun-Dried Tomatoes

Ingredients:

• 1 baguette or ciabatta
• 200 g hummus (store-bought or homemade)
• A handful of fresh arugula
• 6-8 sun-dried tomatoes (preferably in olive oil)
• Extra virgin olive oil
• Salt and pepper to taste
• Optional: some shaved Parmesan or Pecorino cheese

Instructions:

1. Prepare the Bread:

   • Slice the baguette or ciabatta into 1-1.5 cm thick slices.
   • Heat a grill or non-stick pan over medium-high heat and toast the bread slices on both sides until golden and crispy. You can also use an oven: place the slices on a baking sheet and bake at 200°C (390°F) for 5-7 minutes, flipping them halfway through.

2. Prepare the Ingredients:

   • If the sun-dried tomatoes are in oil, drain them and cut into thin strips.
   • Wash and dry the arugula.
   • If using, shave or grate the Parmesan or Pecorino cheese.

3. Assemble the Bruschetta:

   • Spread a generous layer of hummus on each toasted bread slice.
   • Top with a handful of arugula.
   • Distribute the sun-dried tomato strips over the arugula.
   • If desired, add some shaved Parmesan or Pecorino cheese.
   • Drizzle with a little extra virgin olive oil and season with salt and pepper to taste.

4. Serve:

   • Serve the bruschettas immediately, preferably while the bread is still warm and crispy.