Bruschetta II recipe

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Ingredients

1 (8 ounce) loaf French baguette
1 ½ cups spinach - packed, rinsed and torn
½ 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

Nutrition Info

528.7 calories
carbohydrate: 30.2 g
cholesterol: 5.5 mg
fat: 39.7 g
fiber: 8.7 g
protein: 19.7 g
saturatedFat: 4.4 g
servingSize: -
sodium: 286.5 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 appetizer servings

Recipe Note

This Italian appetizer made of bread, fresh spinach, and some other goodies is great for serving at parties. A French baguette is a long, narrow loaf of French bread. I like to garnish the bruschetta with more basil.

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