Walnut Pesto and Tomato Bruschetta
Description
Quick and easy appetizer recipe with a flavorful walnut pesto and tomato topping for bruschetta that you can whip up for guests in no time!
Ingredients
For the Walnut Pesto:
- 3/4 cup California walnuts
- 1 large clove garlic
- 1/4 cup extra-virgin olive oil
- 1/4 cup grated Romano cheese
For the Tomato Topping:
- 1/4 cup extra-virgin olive oil
- 1/4 cup snipped fresh basil
- 1/4 cup snipped fresh flat-leafed parsley
- 1 tablespoon lemon juice
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 large cloves garlic, minced
- 1 (14.5-ounce) can petite-cut diced tomatoes, drained
- Baguette slices
PREPARATION
- Place walnuts and garlic in a food processor and process until finely chopped. Transfer to a small bowl and stir in oil and cheese.
- Stir together all tomato topping ingredients in a medium bowl. (Both mixtures may be prepared several hours ahead and stored tightly covered in the refrigerator until ready to serve.)
- To assemble, spread a small amount of walnut pesto on baguette slices then top with tomato mixture.
NUTRITION
- Calories: 290 cal
- Total Fat: 12 g
- Polyunsaturated Fat: 4 g
- Cholesterol: 2 mg
- Sodium: 545 mg
- Carbohydrates: 38 g
- Dietary Fiber: 2 g
- Protein: 9 g