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Berry Bruschetta with Walnut Mint Pesto

Prep Time 15 minutes
Total Time 15 minutes
Difficulty 1.0 Easy
Calories Per Servings 450 Calories
Servings 4
Nutrition facts Nutrition facts


Bruschetta with cheese, walnut, mint pesto, and strawberries.

Ingredients 9


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
grated lemon peel
4 oz fat reduced cream cheese
12 whole DOLE Frozen Whole Strawberries, partially thawed



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 dry
1/4 cup fresh mint leaves, rinsed, patted dry and torn
3 tbsp toasted chopped walnuts
2 tbsp olive oil
1 tbsp balsamic vinegar
Grated 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 cheese
12 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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