Crostini with Walnut Parmesan Cream

By California Walnuts
Total Time
40 Mins
Serves
12
Serving Size
2 pieces
Meal
Brunch Snack
Course
Appetizers Side Snack

DESCRIPTION

Toasted baguette slices topped with pesto, fluffy parmesan and walnut cream, sun-dried tomatoes and crunchy walnuts.

Prep Time
30 Mins
Cook Time
10 Mins
Total Time
40 Mins
Calories
230
Total Fat
14
Saturated Fat
2.5
Polyunsaturated Fat
6.699
Monounsaturated Fat
4.278
Cholesterol
<5
Sodium
370
Carbohydrates
20
Dietary Fiber
2
Total Sugars
2
Protein
8
Vitamin D
0
Calcium
100
Iron
2
Potassium
150

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

  1. 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.
  2. Add the parmesan cheese and blend until well combined and fairly smooth. Use right away or cover or refrigerate for up to 5 days.
  3. 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.
  4. Top each slice with 1 teaspoon pesto, 1 1/2 teaspoon walnut parmesan cream.
  5. Add sun-dried tomatoes and walnuts. Garnish with basil or microgreens.