1/4-1/3cupbasil pesto (more if needed)(55-75 grams)
1cupfresh arugula leaves (cut in half if large)
30ribbon slices* of goat cheese
balsamic glaze (as much as desired)
*slice the cheese with a potato peeler or cheese grater.
In a medium bowl toss together the chopped tomatoes, onion, oregano, chopped basil, salt and olive oil. Set aside.
On medium / hot, Heat pan grill and keep temperature relatively high, place sliced bread on pan and turn until toasted, remove to a large plate and spread with pesto, top with a heaping tablespoon of tomato mixture, some arugula leaves, two or three ribbons of goat cheese and a drizzle of balsamic glaze if desired. Serve immediately. Enjoy!