This stuff is amazing! We tossed in a little arugula for a bit of green. Used it as a main course on tasted French bread with salad on the side.
Walnuts and Parmesan Bruschetta
Photo: Mark Lund
Yield: Makes 4 to 6 servings
- 1/2 baguette
- 1 cup walnuts
- 1 cup grated Parmesan
- 1/2 teaspoon kosher salt
- 1 tablespoon lemon juice
- 1/3 cup extra-virgin olive oil
- Thinly slice half a baguette. Place the rounds on a baking sheet and broil them until they're golden brown (about 1 1/2 minutes per side).
Pulse the walnuts, Parmesan, and salt in a food processor until crumbly. Add the lemon juice. While the machine is running, add the oil in a slow, steady stream. Spread the mixture on the rounds. Garnish the bruschetta with additional Parmesan, if desired.
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