Crostini with Walnut Parmesan Cream
Description
Toasted baguette slices topped with pesto, fluffy parmesan and walnut cream, sun-dried tomatoes and crunchy walnuts.
Ingredients
Walnut Parmesan Cream
-
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
Crostini & Toppings
-
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
PREPARATION
-
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.
NUTRITION
- Calories: 230 cal
- Total Fat: 14 g
- Saturated Fat: 2.5 g
- Polyunsaturated Fat: 6.699 g
- Monounsaturated Fat: 4.278 g
- Cholesterol: <5 mg
- Sodium: 370 mg
- Carbohydrates: 20 g
- Dietary Fiber: 2 g
- Total Sugars: 2 g
- Protein: 8 g
- Vitamin D: 0 mcg
- Calcium: 100 mg
- Iron: 2 mg
- Potassium: 150 mg