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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