Walnuts and Parmesan Bruschetta

Walnuts and Parmesan Bruschetta
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Serves 4-6| Hands-On Time: | Total Time:

Ingredients

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 March, 2006

Nutritional Information

  • 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 .

Quick Tip

Cheese
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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