Caprese Bruschetta with Spinach Pesto

Caprese Bruschetta with Spinach Pesto and Bacon
Recipe by Christina Provo

A tasty appetizer with a nod to the Italian favorite and the American sandwich classic.

Top Five: Bacon, spinach, baguette, tomatoes, fresh mozzarella
Prep Time: 25 minutes
Cook Time: 10
Serves: 4


8 slices bacon
16 1/2 inch baguette slices (sliced on the diagonal)
1/2 cup walnuts
2 small garlic clove
4 cups baby spinach, slightly packed
1/2 cup olive oil
1/4 teaspoon coarse salt
16 thin slices of Roma tomato, from about 2 tomatoes
16 slices fresh mozzarella cheese, cut to the size of the baguette rounds

Directions -
  1. Preheat oven to 425°F and position oven rack two levels from the top. In a large skillet, cook bacon until crispy; reserve two tablespoons bacon grease. Remove to a plate lined with a paper towel. When somewhat cool, break each piece into fourths.

  2. Brush top side of baguettes with reserved bacon grease. Place on rimmed baking sheet and bake for 10 minutes, until edges begin to brown. Remove from oven.

  3. In the bowl of a food processor place walnuts and garlic. Process until finely chopped. Remove lid and add spinach, oil, and salt. Continue processing until spinach is completely chopped and mixture comes together. Spoon out into bowl.

  4. To assemble bruschetta, layer first with a slice of tomato and fresh mozzarella cheese. Dollop with a level tablespoon of pesto and top with two pieces of bacon. Place on platter and serve.