Bruschetta

I love bruschetta, but it's never served in large enough portions (or, I'm a pig...). To make this variation of bruschetta more of a meal, I spread spinach pesto and goat cheese on the toasts prior to the scoops of tomato and basil, and serve with a simple herb salad and a hearty glass of Pinot Noir.

Spinach Pesto:

Ingredients:

5 cloves garlic
3/4 cup olive oil
3 cups spinach, chopped
1 cup basil, chopped
1 cup cashews or walnuts

Method:

1) Combine all ingredients into a food processor, or blender until pureed to a thick consistency
2) Set aside.

Bruschetta:

Ingredients:

1 large multi-grain baguette, chopped into 1/2" slices
3 cups fresh miniature heirloom tomatoes, diced
1/2 cup fresh basil, chopped
5 cloves garlic, chopped fine
1/4 cup olive oil
Fresh cracked black pepper, to taste
1/2 cup softened goat cheese, crumbled
1/2 lemon, cut into wedges

Method:

1) Preheat oven to 450F. Brush slices of bread with 1/2 the olive oil, and toast in oven until brown and crispy (5-10 minutes, turning once).
2) In a bowl, combine chopped tomatoes, garlic, basil, cracked pepper, and lemon juice. Mix gently.
3) Once toasts are ready, spread each with a thin layer of spinach pesto, crumbled goat cheese, and top with the tomato-basil mixture. Broil for 2-3 minutes and serve warm.