Salad Mix Sprout Pesto Bruschetta

Pressed for time? Make the pesto in advance and store in a sealed container for up to 3 days; assemble when ready to eat. The pesto also works well as a condiment on sandwiches or tossed with pasta.

Serves 4 (serving size: 2 pieces)

Ingredients

• 1 cup salad mix sprouts
• ½ cup fresh basil leaves
• ¼ cup pine nuts
• 2 tbsp Parmesan cheese, grated
• ¼ cup plus 1 tbsp olive oil, divided
• 1 tbsp lemon juice
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 2 garlic cloves, peeled
• 8 ½-inch slices French baguette
• 1 cup cherry or grape tomatoes, quartered
• ½ cup feta cheese, crumbled
• 1 ½ tbsp chopped fresh Italian parsley (optional)

Directions

1. Preheat the oven to 375°F
2. In a food processor, combine sprouts, basil, pine nuts, Parmesan, ¼ cup olive oil, lemon juice, salt, pepper, and garlic. Blend until smooth.
3. Place baguette slices on a baking sheet; toast 8 minutes, turning once, or until golden brown and slightly crispy.rare
4. Spread about 1 tbsp pesto on each toasted baguette slice. Top with tomatoes and crumbled feta cheese; drizzle with remaining 1 tbsp olive oil.
5. Garnish with fresh parsley, if desired. Serve immediately.