Bruschetta with Spinach Pesto

Cathie Mooers

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

3 tablespoons olive oil

1 cup chopped tomatoes

2 tablespoons thinly sliced green onion

Salt and pepper to taste

Preheat oven to 425 degrees F (220 degrees C). Arrange the bread slices on a non-stick cookie sheet. Bake the bread slices for 5 minutes or until crisp and brown.

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.

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.

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