Walnut Pesto and Tomato Bruschetta

By Turntable Kitchen
Total Time
15 Mins
Serves
16
Meal
Snack
Course
Appetizers

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!

Prep Time
15 Mins
Cook Time
0 Mins
Total Time
15 Mins
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

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

  1. Place walnuts and garlic in a food processor and process until finely chopped. Transfer to a small bowl and stir in oil and cheese.
  2. 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.)
  3. To assemble, spread a small amount of walnut pesto on baguette slices then top with tomato mixture.