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Pesto and Tomato Bruschetta

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1Pesto and Tomato Bruschetta Empty Pesto and Tomato Bruschetta on 27th September 2010, 1:12 pm

Pesto and Tomato Bruschetta Recipe

Nutritional Info (Per serving):
Calories: 89, Saturated Fat: 1g, Sodium: 246mg, Dietary Fiber: 1g, Total Fat: 3g, Carbs: 11g, Cholesterol: 3mg, Protein: 4g

Recipe Source:
More Diabetic Recipes
Prep Time: 40 mins
Total Time: 40 mins

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

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.


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.

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