Walnuts and Parmesan Bruschetta
Serves 4-6|
Hands-On Time:
05m
|
Total Time:
05m
Ingredients
- 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
Directions
- Thinly slice the 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.
Quick Tip
Fresh and soft cheeses, like ricotta and Brie, will keep about two weeks; hard cheeses, like Parmesan and Manchego, will last
several months.
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