After making a spinach pesto seasoned with parmesan, almonds and garlic is is spread on toasted slices of baguette and garnished with diced tomatoes.
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 USA and 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 USA and 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 USA and Canada)