Tomato Bruschetta with Spinach Pesto

Preheat oven to 220 C / Gas 7. Arrange the bread slices on a baking parchment lined baking tray In an liquidiser or food processor, combine the spinach, Parmesan, almonds, basil, garlic, salt and pepper. Blend until a paste forms. Pulse in 2 tablespoons olive oil; continue pulsing until the mixture is the consistency of soft butter.

In a small mixing bowl combine chopped tomatoes, spring onion and 1 tablespoon olive oil; stir.

Bake the bread slices for 5 minutes or until crisp and brown.

Arrange toast on a serving plate. Spread each piece of toast with a thin layer of the blended pesto, then top with the tomato mixture.