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.
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
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Method Prep:20min › Cook:5min › Ready in:25min
Preheat oven to 220 C / Gas 7. Arrange the bread slices on a baking parchment lined baking tray
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.
In a small mixing bowl combine chopped tomatoes, spring onion and 1 tablespoon olive oil; stir.
Bake the bread slices for 5 minutes or until crisp and brown.
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.