You can easily substitute gluten-free bread for this recipe; choose a sturdy variety, and cut large slices half or quarters before serving.

Serves 6 to 8

• 1 large, thick whole-grain baguette, sliced 1-inch thick on the diagonal
• 1/2 cup watercress leaves and slender stems
• 1/2 cup basil leaves
• 1/4 cup pine nuts (substitute macadamia nuts)
• 1 small or 1/2 medium garlic clove, minced
• 5 tablespoons olive oil, divided
• 3 cups red, yellow and orange cherry tomatoes, quartered
• 3 cups baby arugula, chopped small
• Shaved Pecorino-Romano cheese (optional)

1. Preheat oven to 400 degrees F. Line a large baking sheet with foil.
2. Arrange bread slices on baking sheet and toast until golden, about 3 minutes. Turn slices over, and toast remaining side.
3. While bread is toasting, combine watercress, pine nuts, garlic and 4 tablespoons of the olive oil in a small food processor, and puree until finely chopped and mostly smooth, scraping down sides as needed. Season with salt and pepper.
4. Combine tomatoes and arugula in a medium bowl with remaining 1 tablespoon olive oil, and stir to mix.
5. To serve, spread baguette slices with pesto. Divide tomato and arugula mixture between bread slices, top with cheese, if desired, and serve immediately.