Tomato Bruschetta with Spinach Pesto

Tomato Bruschetta with Spinach Pesto


60 people made this

About this recipe: Crostini are spread with a homemade spinach, Parmesan and almond pesto, then topped with chopped tomatoes. These are perfect for finger food, appetisers or tray passed hors d'oeuvres.


Serves: 8 

  • 225g French baguette
  • 50g spinach leaves, rinsed and torn
  • 40g Parmesan cheese, grated
  • 500g almonds, finely chopped
  • 3 tablespoons chopped fresh basil
  • 1 clove garlic, finely chopped
  • salt to taste
  • freshly ground black pepper
  • 3 tablespoons olive oil
  • 175g tomatoes, chopped
  • 2 tablespoons thinly sliced spring onions

Prep:20min  ›  Cook:5min  ›  Ready in:25min 

  1. Preheat oven to 220 C / Gas 7. Arrange the bread slices on a baking parchment lined baking tray
  2. In an liquidiser 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. In a small mixing bowl combine chopped tomatoes, spring onion and 1 tablespoon olive oil; stir.
  4. Bake the bread slices for 5 minutes or until crisp and brown.
  5. Arrange toast on a serving plate. Spread each piece of toast with a thin layer of the blended pesto, then top with the tomato mixture.

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