Bruschetta II Recipe
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"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."
Original recipe yield: 8 appetizer servings.
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Bruschetta II 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
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Bruschetta II DIRECTIONS:
- Preheat oven to 425 degrees F (220 degrees C). Arrange the bread slices on a non-stick cookie sheet.
- 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.
- In a small mixing bowl combine chopped tomatoes, green onion and 1 tablespoon olive oil; stir.
- Bake the bread slices for 5 minutes or until crisp and brown.
- 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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