Castella Imports

Dried Tomato, Goat Cheese and Arugula


24 Castella Sundried Tomatoes in Oil
2 tbsp. Castella Butcher Ground Black Pepper
3 Logs (3 1/2 ounces each) Goat Cheese
2Tbsp Red Wine Vinegar
1 Tbsp. Aegean Extra Virgin Olive Oil
1/2 Tsp. Castella Basil
1/4 Tsp. Super Fine Sugar 2 Bunches Arugula or Watercress (about 3 cups loosely packed) 


  1. Sprinkle 2 tablespoons coarsely ground black pepper on waxed paper.  
  2. Roll cheese logs in pepper;  slice each log into 6 pieces.  
  3. Prepare the tomateos on a plate.  
  4. Prepare vinaigrette:  In small bowl, with wire whisk or fork, mix vinegar, olive oil, basil, sugar, and 1/4 teaspoon coarsely ground black pepper until well combined.  
  5. Arrange arugula on 6 plates with goat cheese pieces.  
  6. If using dried tomato halves in oil, drain well. Arrange tomatoes over arugula and goat cheese; drizzle with vinaigrette.