Veggie-Herb Bruschetta

Veggie Packed Herb Bruschetta pairs well with Rose for a light appetizer or snack.

Serves: A small group (or yourself a few times)

Ingredients

  • baguette
  • 1 cup of frozen peas
  • 1 cup spinach
  • 1/2 cup of basil
  • 1 tablespoon prepared pesto (or 1 tablespoon of Parmesan and another 1/2 cup of basil

Directions:

  1. If desired slice and toast baguette (I prefer my bread untoasted, so I don’t do this), and set aside.
  2. To make the topping, blanch the vegetables.
    IMG_1081.JPG
    Blanching! 
    1. Grab a mixing bowl and fill with cold water and some ice.
    2. Boil water and steam frozen peas, spinach, and basil for 1 minute.
    3. Immediately place veggies in cold-ice water. This ensures that they stop cooking and sets their bright green color.
  3. Place blanched vegetables and pesto in the blender and process to desired consistency.
  4. Top baguette with vegetable-pesto mixture.
  5. ENJOY with a glass of rose.

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Adapted from: The Feed Zone Cookbook

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