So many times when guests drop in, bags of chips, cheesies, or nachos are ripped opened and served with salsas and other purchased dips. It’s quick and easy but not very healthy.
With just a little more effort and time appetizers and snacks can be made that are far more delicious and fare more healthy.
For instance a fresh bruschetta can be prepared in the morning, refrigerated and then assembled quickly when your guests arrive. Bruschetta can be made using a huge variety of ingredients. And often it’s the toast that really adds the comfort to the treats.
While tomatoes are usually a must, try adding grilled mushrooms, or onions, olives, spinach, or sundried tomatoes and any variety of peppers to a mix. Always brush the toast with a light coating of garlic for that extra bit of taste. Today’s recipes include two different bruschetta recipes and I’m sure you’ll enjoy both of them.
Bruschetta with Pesto
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 ground black pepper
3 tablespoons olive oil
1 cup chopped tomatoes
2 tablespoons thinly sliced green onion
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 two tablespoons of olive oil; continue pulsing until the mixture is the consistency of soft butter.
In a small mixing bowl combine chopped tomatoes, green onion and one tablespoon olive oil; stir.
Bake the bread slices for five 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 top with the tomato mixture.
Fresh Simple Bruschetta
3 cups fresh, seeded and diced plum tomatoes
2 garlic cloves, minced
1/3 cup olive oil
3 tbsp. fresh thinly sliced and cut sweet basil
1 baguette, cut into 1-inch slices
1/4 cup grated parmesan cheese or mozzarella cheese
Combine first five ingredients in a bowl. Cover and let stand at least one hour to allow flavours to blend. Arrange baguette slices on a non-greased baking sheet. Broil to toast one side. Turn over with a fork to spread the tomato mixture on each slice. Spoon remaining juice over slices. Sprinkle with parmesan or mozzarella cheese and broil for five minutes until the cheese is melted and the bread edges are crisp. Serve immediately. Makes 20 slices.
