Bruschetta with a Pesto Spread

Another crowd-pleasing appetizer is Bruschetta with pesto spread. Easy to make and many uses, all you need is a slice of bread and a few other ingredients to make this appetizer complete. Chop the tomatoes, garlic, and basil ahead of time and let soak overnight to bring out the flavors, or prepare the night before—either way you’ve got a winning combination of flavors that almost everyone loves.

If you’re feeling a little adventurous and want to try a pesto spread, I highly recommend it! Not only does it bring out the basil flavor in the bite size piece of heaven, but it also adds a slightly nutty and creamy consistency that melts in your mouth.

Also, the best part with either the Bruschetta or pesto is that if you have any left over (which you will with the pesto), you can toss it with pasta to create a delicious yet light main dish.

For those of you who eat chicken, I was told the pesto makes an incredible marinade, too!

Bruschetta

5 medium tomatoes, seeded and chopped

3 cloves of garlic, minced

½ cup basil, packed and shredded *see easy instructions below

1 teaspoon salt

1 teaspoon pepper

1tablespoon olive oil

1 tablespoon balsamic vinegar

1 baguette, sliced into ¼ in pieces

Combine tomatoes, garlic, and basil in a large bowl.

Toss with salt, pepper, olive oil, and balsamic vinegar.

Spread a thin layer of pesto on baguette (if using pesto).

Carefully spoon out bruschetta on top of baguette.

*To shred basil, layer leaves and roll up lengthwise. Slice down the middle while holding both side of the roll, the slice horizontally.

Pesto

1 cup packed basil

2 cups packed spinach

½ cup olive oil

4 cloves garlic

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon balsamic vinegar

½ cup parmesan cheese

3 tablespoons chopped walnuts

1 pinch chili flakes (optional)

Blend 1 cup basil with rest of ingredients until creamy

Add spinach gradually until blended thoroughly.

Add additional salt and pepper as necessary.

Refrigerate before serving.

*Note: for a bolder taste, use 3 cups basil instead of 1 cup basil, 2 cups spinach. You can also make this vegan by not including the parmesan cheese.