Use a spray bottle filled with three parts water and one part distilled vinegar to banish bacteria from smooth-skinned produce like apples.
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Bruschetta with cheese, walnut, mint pesto, and strawberries.
12 slices French baguette
Place baguette slices on a baking sheet and toast at 400ºF for 8 to 10 minutes or until crisp; cool.
1 cup loosely packed DOLE Baby Spinach Leaves, rinsed and patted dry1/4 cup fresh mint leaves, rinsed, patted dry and torn3 tbsp toasted chopped walnuts2 tbsp olive oil1 tbsp balsamic vinegarGrated peel of 1 lemon
Combine spinach, mint, walnuts, oil, vinegar and lemon peel in food processor. Pulse until mixture is finely chopped (not smooth).
4 oz fat reduced cream cheese or creamy goat cheese12 DOLE Frozen Whole Strawberries, partially thawed, each cut into 3 slices
Spread cheese on each baguette slice. Spoon on pesto, dividing equally between baguette. Top each baguette with strawberry slices.
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