Bruschetta Ii

1. 1

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

2. 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. 3

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

4. 4

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

5. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.