Easy Summer Bruschetta!
Bruschetta Servings: 8
“A little French …a little Italian …and the end result is a sensational appetizer. A scrumptious spinach/basil pesto is whirled in the food processor until of spreading consistency. Slices of baguette are lightly toasted and then anointed with the pesto.”
INGREDIENTS:
1 (8 ounce) loaf French baguette
1 1/2 cups spinach – packed, rinsed and
torn
1/2 cup grated Parmesan cheese
3 cups finely chopped almonds
3 tablespoons chopped fresh basil
1 clove garlic, minced
salt to taste
freshly ground black pepper
3 tablespoons olive oil
1 cup chopped tomatoes
2 tablespoons thinly sliced green onion
DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C). Arrange the bread slices on a non-stick cookie sheet.
2. In an electric blender or food processor combine the spinach, Parmesan, almonds, basil, garlic, salt and pepper. Blend until a paste forms. Pulse in 2 tablespoons olive oil; continue pulsing until the mixture is the consistency of soft butter.
3. In a small mixing bowl combine chopped tomatoes, green onion and 1 tablespoon olive oil; stir.
4. Bake the bread slices for 5 minutes or until crisp and brown.
5. Arrange toast on a serving platter. Spread each piece of toast with a thin layer of the blended pesto, then top with the tomato mixture.
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