Pesto and Tomato Bruschetta

By kristiezac

Details

Servings 12

Preparation

Step 1

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, stopped several times to scrape the side. Process in enough water, adding 1 tablespoon at a time, until pesto reaches the consistency of soft butter.

Bruschetta:

Spread Pine Nut Pesto onto baguette slices. Top with shaved Parmesan and tomatoes. If desired, top with basil and nuts.