(Italian) Bruschetta

Balsamic Bruschetta


Ingredients

* 8 roma (plum) tomatoes, diced
* 1/3 cup chopped fresh basil
* 1/4 cup shredded Parmesan cheese
* 2 cloves garlic, minced
* 1 tablespoon balsamic vinegar
* 1 teaspoon olive oil
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 loaf French bread, toasted and sliced

Cooking Instructions

In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic.
Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

Bruschetta II


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
* salt to taste
* freshly ground black pepper
* 3 tablespoons olive oil
* 1 cup chopped tomatoes
* 2 tablespoons thinly sliced green onion

Cooking Instructions

Preheat oven to 425 degrees F (220 degrees C). Arrange the bread slices on a non-stick cookie sheet.

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.

Bake the bread slices for 5 minutes or until crisp and brown.

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.