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
- Slice the bread into thick (1/2-inch) slices. Toast on a grill, grill pan or in the toaster.
- 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.
- 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.
- 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.
- Spread the spinach pesto over the bread slices. Top with the chopped red bell pepper and a sprinkle of the extra Romano cheese.