Toasted baguette slices topped with pesto, fluffy parmesan and walnut cream, sun-dried tomatoes and crunchy walnuts.
3/4 cup California walnuts
2/3 cup water
1 clove garlic
3/4 cup grated Parmesan cheese (1 1/2 oz.)
Sea salt to taste
24, approximately 1/2″ thick, baguette slices
1/8 cup olive oil
1/4 cup basil pesto (homemade or store bought in the refrigerator section)
1/4 cup course chopped sun dried tomatoes (dried variety in bag; jar variety is OK too)
1/4 cup California walnuts, chopped (optional: toasted)
Optional garnish: fresh basil, chiffonade or microgreens
To make the walnut parmesan cream, in a food processor or blender, combine 3/4 cup walnuts, water and garlic clove. Blend until light and fluffy, scraping the container edges as necessary.
Add the parmesan cheese and blend until well combined and fairly smooth. Use right away or cover or refrigerate for up to 5 days.
Preheat oven to 350˚F. Brush one side of each baguette slice lightly with olive oil and bake until toasted and lightly browned 8-10 minutes.
Top each slice with 1 teaspoon pesto, 1 1/2 teaspoon walnut parmesan cream.
Add sun-dried tomatoes and walnuts. Garnish with basil or microgreens.
This fluffy dip gets its great flavor from shallots and fresh herbs. It’s great for entertaining as it may be prepared several days ahead. Serve with veggies or crackers.
Classic onion rings get a nutty, savory upgrade with California Walnuts. A light, sparkling water batter gives these rings a crisp coating, while ground California walnuts bring a rich, crunchy flavor to every bite. These walnut-crusted onion rings are a delicious new take on an American favorite, perfect as an…
Incredibly flaky, buttery cream cheese pastry envelops a sweet nutty filling of spiced prunes and walnuts, elevated with a hint of citrus and bourbon. Whether enjoyed warm from the oven or at room temperature, these turnovers are a delightful treat for any occasion. Easy to transport for fall parties, tailgating,…
