• 1 (8 ounce) loaf French baguette
  • 1 ½ cups spinach – packed, rinsed and torn
  • ½ 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
  • Directions

  • Step 1

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


  • Step 2

    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.

  • Step 3

    In a small mixing bowl combine chopped tomatoes, green onion and 1 tablespoon olive oil; stir.

  • Step 4

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

  • Step 5

    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.

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