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)


  • 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


  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.
    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.


Adapted from: The Feed Zone Cookbook


Published by

Kean Nutrition

Registered Dietitian Nutritionist Emily’s passion for nutrition began in middle school along with the interest of vegetarianism. Originally from Pennsylvania, Emily Kean earned a Nutrition and Food Science with an emphasis in Dietetics from Georgia Southern University in Statesboro, GA. Kean completed her MBA at Dominican University in River Forest, IL while simultaneously completing the requirements for a dietetic internship. In her free time, Emily enjoys running and counseling runners in the Chicago Area. Combining healthy eating and running is passion of mine. Join me on this journey!

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