Walnuts and Parmesan Bruschetta

Mark Lund
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

  1. 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).
  2. 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.
  3. Spread the mixture on the rounds. Garnish the bruschetta with additional Parmesan, if desired.
By Kate Merker,  March 2006

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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