PESTO & TOMATO BRUSCHETTA

Pesto and Tomato Bruschetta

Prep Time: 40 mins

Total Time: 40 mins

Ingredients

• 24 slice(s) baguette, toasted
• 1 ounce(s) cheese, Parmesan, shaved
• 1 cup(s) tomato(es), cherry, red or yellow, halved or quartered, or 2 plum tomatoes, sliced
• 1 cup(s) lettuce, arugula
• 1/4 cup(s) cheese, Parmesan, grated
• 1 clove(s) garlic, quartered
• 1 tablespoon oil, olive
• 1 tablespoon vinegar, white balsamic
• 1/4 teaspoon salt
• basil, fresh, optional
• nuts, pine nuts, optional
• 1 cup(s) basil, fresh
• 1/4 cup(s) nuts, pine nuts

Preparation

Pine Nut 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, 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. Makes 12 (2-slice) servings.

Nutritional Info (Per serving):

Calories: 89, 

Saturated Fat: 1g, 

Sodium: 246mg, 

Dietary Fiber: 1g, 

Total Fat: 3g, 

Carbs: 11g, 

Cholesterol: 3mg, 

Protein: 4g

Exchanges: 

Starch: 1, 

Fat: 0.5

Carb Choices: 0.5