Walnuts and Parmesan Bruschetta
Serves 4-6| Hands-On Time: | Total Time:
- 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.
- Per Serving
- Calories 511
- Fat 40g
- Sat Fat 7g
- Cholesterol 18mg
- Sodium 786mg
- Protein 16g
- Carbohydrate 26g
- Sugar 1g
- Fiber 3g
- Iron 2mg
- Calcium 247mg
What does this mean? See Nutrition 101 .
Fresh and soft cheeses, like ricotta and Brie, will keep about two weeks; hard cheeses, like Parmesan and Manchego, will last several months.