Pesto and Tomato Bruschetta
For these healthy appetizers, arugula adds a twist to the traditional Italian pine nut pesto.
Ingredients
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1 recipe Pine Nut Pesto (see recipe below)
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24 1/2-inch-thick slices baguette-style French bread, toasted, or whole grain crackers
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1 ounce Parmesan or Romano cheese, shaved
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1 cup red and/or yellow cherry tomatoes, halved or quartered, or 2 plum tomatoes, sliced
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Fresh basil sprigs (optional)
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Pine nuts, chopped walnuts, or chopped almonds, toasted (optional)
Directions
1.
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.
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.
Make-Ahead Directions
Toast bread slices and prepare Pine Nut Pesto as directed. Cover and chill for up to 24 hours. Serve as directed in Step 1.
Nutrition information
Calories 89, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 246 mg, Carbohydrate 11 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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