Bruschetta II Recipe
A little French ...a little Italian ...and the end result is a sensational appetizer. A scrumptious spinach/basil pesto is whirled in the food processor until of spreading consistency. Slices of baguette are lightly toasted and then anointed with the pesto.
Balsamic vinegar adds a delicious zip to easy bruschetta.
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.
Bruschetta is a traditional Italian item in which small slices of bread are topped with such things as tomato, basil, and mozzarella cheese, as is the case in this delightful recipe.
This recipe went over very well. I like my bruschetta warm so my only altercations were adding mozzarella cheese in the tomato mix ( i used diced can of tomatoes too) and then putting it in the oven to warm it and melt the cheese. I also omitted the almonds because I did not have them, the pesto came out great!
This bruschetta will turn out every time you make it. Use small slices of bread for a unique appetizer, or serve with Italian dishes.
This bruschetta features low-fat cheese, less oil, and whole grain bread. Bursting with flavor from sun-dried tomatoes, balsamic vinegar, and basil, you won't notice it's a healthier version of the original.
Shallots are the special ingredient in this easy, filling bruschetta. The tomato mixture tastes best when prepared ahead of time and chilled for approximately 1 hour.
Find trusted bruschetta recipes on Allrecipes.com!
Fresh tomatoes, parsley, chives, garlic and basil create this beautiful, tasty dish. Add balsamic vinegar if you like. Serve on toasted French bread with pesto, or enjoy it all by itself.