Bruschetta II Recipe -
Bruschetta II Recipe

Bruschetta II

Recipe by  

"This Italian appetizer made of bread, fresh spinach, and some other goodies is great for serving at parties. A French baguette is a long, narrow loaf of French bread. I like to garnish the bruschetta with more basil."

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Ingredients Edit and Save

Original recipe makes 8 appetizer servings Change Servings


  1. Preheat oven to 425 degrees F (220 degrees C). Arrange the bread slices on a non-stick cookie sheet.
  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.
  3. In a small mixing bowl combine chopped tomatoes, green onion and 1 tablespoon olive oil; stir.
  4. Bake the bread slices for 5 minutes or until crisp and brown.
  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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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2003

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.

Most Helpful Critical Review
Dec 09, 2003

Tastes Great and a hit at the last party I went to, but the spread was messy to make (especially without a food processor).

Mar 27, 2003

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.

Dec 09, 2003

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!!!

Apr 06, 2009

5 stars for taste, 4 stars for the ingredient list, 4.5 overall. First of all, I halved the almonds because I ran out. I started using my blender but it couldn't do the job so I had to get out the food processor. It makes too much pesto, but it tastes great! I ended up only using about half the pesto so I need to find something else to use it for. Next, I used two medium tomatoes and it just wasn't enough. Between the caprese salad and this I was out of tomatoes. I would increase your tomato amount if you like it more tomatoee on top. If you are using good tomatoes, omit the olive oil in the mixture. I was using wonderful tomatoes and thought the oil took away from the fresh flavor. Make it easier on yourself and make less pesto and more tomato mixture without the oil. Excellent!

Dec 09, 2003

This was a great hit at the bridal shower I took it to. Quick and easy to make.

Jun 27, 2006

Mmmm...I loved this bruschetta and so did everyone else at the party. Without a food processor it was a little messy to make but my small electric food chopper got the job done. I will definitely make this again!!!

Apr 11, 2011

Great recipe. I made a whole tray. My son brought his friends over for lunch and these were gone in 2 minutes. 16 thumbs up :)


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  • Calories
  • 529 kcal
  • 26%
  • Carbohydrates
  • 30.2 g
  • 10%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 39.7 g
  • 61%
  • Fiber
  • 8.7 g
  • 35%
  • Protein
  • 19.7 g
  • 39%
  • Sodium
  • 286 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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