Bruschetta Ii

Name: 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

11 ingredients

5 steps

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.