Bruschetta II

Ingredients

• 3 cups almonds finely chopped
• 8 servings pepper black freshly ground
• 8 ounce baguette french
• 3 tablespoons basil fresh chopped
• 1 clove garlic minced
• 2 tablespoons green onion thinly sliced
• 3 tablespoons olive oil 
• 0.5 cup parmesan cheese grated
• 8 servings salt to taste
• 1.5 cups spinach - packed rinsed
• 1 cup tomatoes chopped

Equipment

• food processor
• baking sheet
• oven
• mixing bowl
• blender

Directions

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.
6. Spread each piece of toast with a thin layer of the blended pesto, then top with the tomato mixture.