Bruschetta II

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.

• Calories: 529 Calories

Ingredients

• salt to taste
• 3 tablespoons olive oil
• 1 clove garlic, minced
• ½ cup grated Parmesan cheese
• freshly ground black pepper
• 2 tablespoons thinly sliced green onion
• 3 tablespoons chopped fresh basil
• 1 cup chopped tomatoes
• 1 (8 ounce) loaf French baguette
• 1 ½ cups spinach - packed, rinsed and torn
• 3 cups finely chopped almonds

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Arrange the bread slices on a non-stick cookie sheet.

Step 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.

Step 3

In a small mixing bowl combine chopped tomatoes, green onion and 1 tablespoon olive oil; stir.

Step 4

Bake the bread slices for 5 minutes or until crisp and brown.

Step 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.