Bruschetta

You need:

• 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 black paper
• 3 tablespoons olive oil
• 1 cup chopped tomatoes
• 2 tablespoons thinly sliced green onion
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and you do:

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

Photo by Jeff Borg