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Italian Bruschetta Recipe with Spinach Pesto


Italian Bruschetta with Pesto

Italian Bruschetta with Spinach Pesto

Stephanie Gallagher
Like most Italian bruschetta recipes, this one is made with a crusty Tuscan bread, fresh garlic and olive oil. But unlike most bruschetta recipes, this recipe is topped with a homemade spinach pesto and chopped red bell pepper. If you use a really good-quality bread and olive oil for this bruschetta, the kids will go crazy for this recipe. Mine do!

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 8-10 slices of bruschetta


  • For the Bruschetta:
  • 1 loaf good, crusty Italian bread
  • 1 garlic clove
  • olive oil for drizzling
  • Spinach Pesto Recipe:
  • 2 cloves garlic
  • 2 cups fresh baby spinach, washed and dried with paper towels
  • 1/2 cup walnuts
  • kosher salt and freshly-ground black pepper, to taste
  • 3/4 cup grated Peccorino-Romano cheese, plus a few tablespoons more for garnish
  • 1/4 to 1/2 cup extra virgin olive oil
  • 2-4 Tbsp. chopped red bell pepper


  1. Slice the bread into thick (1/2-inch) slices. Toast on a grill, grill pan or in the toaster.

  2. Cut the garlic clove in half. Rub the cut half of the garlic clove over each slice of bread while it's still hot. Drizzle with olive oil, and set aside.

  3. Make the spinach pesto: Combine the garlic, spinach and walnuts in a food processor, fitted with a metal blade. Process until the mixture forms a paste. Scrape down the sides.

  4. Season with salt and pepper. Add the cheese, and pulse just a few times to combine. Don't overprocess! With the food processor running, drizzle in the olive oil until the mixture becomes the consistency of pesto.

  5. Spread the spinach pesto over the bread slices. Top with the chopped red bell pepper and a sprinkle of the extra Romano cheese.
Related Video
How to Make Bruschetta
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