Bruschetta
From howiej 15 years agoIngredients
- 1 8 oz loaf baguette-style French bread shopping list
- Nonstick spray coating shopping list
- 1 1/2 cups firmly packed torn fresh spinach shopping list
- 1/4 cup grated parmesan cheese shopping list
- 3 tablespoons almonds shopping list
- 3 tablespoons snipped fresh basil or 1 tablespoon dried basil, crushed shopping list
- 1 large clove garlic, quartered shopping list
- 1/8 teaspoon salt shopping list
- 2 tablespoons olive oil shopping list
- 2 tablespoons water shopping list
- 1 cup chopped red and/or yellow tomato shopping list
- 2 tablespoons thinly sliced green onion shopping list
- 2 teaspoons olive oil shopping list
- 1/8 teaspoon pepper shopping list
- fresh basil (optional) shopping list
How to make it
- For the toasts, cut bread into 1/2-inch-thick slices. Spray both sides of each slice lightly with nonstick coating. Place on an ungreased baking sheet. Bake in a 425 degrees oven about 5 minutes or until crisp and lightly browned, turning once. (If desired, transfer the cooled toasts to a storage container. Cover and store the toasts at room temperature for up to 24 hours.)
- For pesto, in a blender container or food processor bowl combine the spinach, Parmesan cheese, almonds, basil, garlic, and salt. Cover and blend or process with several on-off turns until a paste forms, stopping the machine several times and scraping the sides. With machine running, gradually add the 2 tablespoons olive oil and the water, blending or processing until the mixture is the consistency of soft butter. (If desired, cover and chill the pesto for up to 2 days.)
- For the tomato topper, in a small bowl stir together chopped tomato, green onion, the 2 teaspoons olive oil, and the pepper.
- To assemble, spread each toast with a thin layer of pesto; top each with some of the tomato topper. If desired, garnish with fresh basil.
- Makes 18-20 slices.
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