Bruschetta II
"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."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 clove garlic minced
- salt to taste
- 1/2 cup grated parmesan cheese
- freshly ground black pepper
- 3 tablespoons olive oil
- 1 cup tomatoes chopped
- 8 oz french baguette
- 1 1/2 cups spinach packed, rinsed and torn
- 3 cups almonds finely chopped
- 3 tablespoons fresh basil chopped
- 2 tablespoons green onion thinly sliced
- Carbohydrate 25.5433335164122 g
- Cholesterol 2.75000000350403 mg
- Fat 20.3537385125177 g
- Fiber 5.42685884090848 g
- Protein 12.524577581314 g
- Saturated Fat 2.19539113439162 g
- Serving Size 1 1 appetizer serving (97g)
- Sodium 714.287650212039 mg
- Sugar 20.1164746755037 g
- Trans Fat 1.14031699135013 g
- Calories 319 calories
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.
