Tomato Bruschetta with Spinach Pesto

    25 min

    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.

    63 people made this

    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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    Reviews & ratings
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    Reviews in English (47)


    This was relatively easy to make (and quick cleanup- just my processor)and was a hit at a dinner party. I was a little unsure of how they would be recieved because it did not look like traditional bruschetta, but they are SO much tastier and there were no leftovers. I added some diced mozzarella to the tomato mixture for that complimentary taste. I will definately make these again...One problem though- the recipe made way too much pesto, and i did not even use the requested amount of almonds. Thanks for the recipe, Maryanne.  -  12 Jan 2003  (Review from Allrecipes US | Canada)


    This was definitely a big hit at my family gathering. Most said it was the best bruschetta they ever had, and I would have to agree. I recommend purchasing a bag of pre-washed spinach leaves situated at the grocery store next to the bags of salad - more simple that way.  -  08 Oct 2000  (Review from Allrecipes US | Canada)


    Wonderful recipe. I made mine in the blender this time but I believe it will be easier in the food processor (a little "gummy" to begin in the blender). Definitely will make again!!!  -  21 Jun 2000  (Review from Allrecipes US | Canada)