Chef Doug’s Pesto Bruschetta with a Spinach Salad (Serves
4)
French Bread, Sliced on a Bais 4 Each
Olive Oil 1 Teaspoon
Basil Pesto *(Recipe Below) 2 Tablespoons
Red Pepper, Roasted 2 Oz.
Spinach, Washed & Stems Removed 4 Cups
Mushrooms, Sliced 4 Mushrooms
Green Onions, Chopped 4 Onions
Radish, Sliced Thin 4 Each
Low Fat Vinaigrette 4 Oz.
After slicing French bread, spread on basil pesto to one side of bread.
From a pump sprayer, spray olive oil on opposite side of bread or brush
on with pastry brush.
Place roasted pepper strips on pesto side of bread and grill in grill pan
or on charcoal/gas grill until under side of bread is toasted.
Toss spinach with mushrooms, onions and dressing. Arrange on a plate
with bruschetta and top salad with sliced radishes.
*Basil Pesto
Basil, Fresh (Remove Stem) 4 oz.
Parmesan Cheese, Shredded 2 Tablespoons
Olive Oil 3 Tablespoons
Garlic, Minced 1 Tablespoon
Pinenut Pieces 2 Tablespoons
Salt Pinch
Black Pepper Pinch
Combine all ingredients in food processor and process until formed into
a paste.
|
