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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Appetizers