Pesto and Tomato Bruschetta

Makes 12 servings.

INGREDIENTS:

Bruschetta

• 24 slice(s) baguette
• 1 ounce parmesan cheese
• 1 cup cherry tomato
• Fresh basil
• Pine nuts
  

Pesto Ingredients

• 1 cup arugula lettuce or spinach
• 1/4 cup parmesan cheese
• 1 clove garlic
• 1 tablespoon olive oil
• 1 tablespoon white balsamic vinegar
• 1/4 teaspoon salt
• 1 cup fresh basil
• 1/4 cup pine nuts

METHOD

Bruschetta

Spread Pine Nut Pesto onto baguette slices. Top with shaved parmesan and tomatoes. If desired,
top with basil and nuts. Makes 12 (2-slice) servings.

Pesto
In a small food processor, combine 1 cup firmly packed fresh basil; 1 cup torn fresh arugula or spinach; 1/4 cup grated Parmesan or Romano cheese; 1/4 cup toasted pine nuts, chopped walnuts, or chopped almonds; 1 quartered clove garlic; 1 tablespoon olive oil; 1 tablespoon white balsamic vinegar; and 1/4 teaspoon salt.

Cover and process with several on-off turns until a paste forms, stop several times to scrape the side.

Add in enough water, adding 1 tablespoon at a time, until pesto reaches the consistency of soft butter.

NUTRITIONAL ANALYSIS (PER SERVE)

• Calories: 89
• Saturated Fat: 1g
• Sodium: 246mg
• Dietary Fiber: 1g
• Total Fat: 3g
• Carbs: 11g
• Cholesterol: 3mg
• Protein: 4g