Berry Bruschetta with Walnut Mint Pesto Bruschetta with cheese, walnut, mint pesto, and strawberries.
12 slices French baguette,
1 cup loosely packed DOLE® Baby Spinach Leaves, rinsed,
1/4 cup fresh mint leaves, rinsed, patted dry and torn,
3 tbsp chopped walnuts, toasted,
2 tbsp olive oil,
1 tbsp balsamic vinegar,
1 grated lemon peel,
4 oz fat reduced cream cheese,
12 whole DOLE Frozen Whole Strawberries, partially thawed,
Step 1: Place baguette slices on a baking sheet and toast at 400ºF for 8 to 10 minutes or until crisp; cool.
Step 2: Combine spinach, mint, walnuts, oil, vinegar and lemon peel in food processor. Pulse until mixture is finely chopped (not smooth).
Step 3: Spread cheese on each baguette slice. Spoon on pesto, dividing equally between baguette. Top each baguette with strawberry slices.