Baked feta has become my go-to appetizer because it's so easy and so delicious. But, for a recent party I wanted to take it to the next level, so instead of just adding some herbs to it, I made this delicious arugula pesto, which has just enough yang to play to the yen of the feta. We spread it on crackers or sliced french bread.

Serves 6 to 8

• 8 ounces feta cheese
• 4 tablespoons olive oil
• 1 clove garlic
• 1 tablespoon pine nuts
• 1 cup loosely packed arugula
• Pinch of salt
• Pinch of crushed red pepper

1. Preheat the oven to 400°F.
2. Put the feta in a small baking dish and drizzle 1 tablespoon of the olive oil over it. Bake for 20 minutes.
3. While the feta is baking, put the garlic clove in a small food processor (see note below) and chop until fine. With the motor running, add the pine nuts and chop fine. Add the arugula and process until chopped fine. Stop the motor and scrape down the sides and around the bottom. Add the remaining 3 tablespoons of the olive oil gradually while the motor is running. Add the salt and crushed red pepper and pulse until combined.
4. Remove the feta from the oven and spoon the pesto over the top. Serve hot with sliced bread or crackers.
5. Note: You can also make the pesto with a mortar and pestle, just chop the garlic first.