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.
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.