bruschetta ii

Ingredients

• Servings: 8
• 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

Recipe

• 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.