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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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My family loves this, and I like making it as long as I have an available food processor. There are people in my family who hate almonds (not me) but honestly, they had no clue there were almonds in it. This comes from Better Homes and Gardens Low-Fat & Luscious Vegetarian (cookbook). Ingredients:
1 8 oz loaf baguette-style french bread |
nonstick spray coating |
1 1/2 cups firmly packed torn fresh spinach |
1/4 cup grated parmesan cheese |
3 tablespoons almonds |
3 tablespoons snipped fresh basil or 1 tablespoon dried basil, crushed |
1 large clove garlic, quartered |
1/8 teaspoon salt |
2 tablespoons olive oil |
2 tablespoons water |
1 cup chopped red and/or yellow tomato |
2 tablespoons thinly sliced green onion |
2 teaspoons olive oil |
1/8 teaspoon pepper |
fresh basil (optional) |
Directions:
1. For the toasts, cut bread into 1/2-inch-thick slices. Spray both sides of each slice lightly with nonstick coating. Place on an ungreased baking sheet. Bake in a 425 degrees oven about 5 minutes or until crisp and lightly browned, turning once. (If desired, transfer the cooled toasts to a storage container. Cover and store the toasts at room temperature for up to 24 hours.)
2. For pesto, in a blender container or food processor bowl combine the spinach, Parmesan cheese, almonds, basil, garlic, and salt. Cover and blend or process with several on-off turns until a paste forms, stopping the machine several times and scraping the sides. With machine running, gradually add the 2 tablespoons olive oil and the water, blending or processing until the mixture is the consistency of soft butter. (If desired, cover and chill the pesto for up to 2 days.)
3. For the tomato topper, in a small bowl stir together chopped tomato, green onion, the 2 teaspoons olive oil, and the pepper.
4. To assemble, spread each toast with a thin layer of pesto; top each with some of the tomato topper. If desired, garnish with fresh basil.
5. Makes 18-20 slices.
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