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WALNUT AND PARMESAN BRUSCHETTA
from "Real Simple® magazine"

To make this recipe in advance, pulse the walnuts, Parmesan, and salt and set aside at room temperature for up to several hours. Broil the baguette and assemble the bruschetta just before serving.

Hands-on time: 10 minutes
Total time: 10 minutes

Makes 8 to 12 servings
 Real Simple® magazine
INGREDIENTS (CLICK TO BUY)

1 cup (4 ounces) walnuts
1 cup (4 ounces) grated Parmesan, plus more for garnishing
1/2 teaspoon kosher salt
1 tablespoon fresh lemon juice
1/3 cup extra-virgin olive oil
1/2 baguette, thinly sliced

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PREPARATION

In a food processor, pulse the walnuts, Parmesan, and salt until crumbly. Add the lemon juice and pulse again. While the machine is running, slowly add 1/3 cup extra-virgin olive oil in a steady stream. Heat broiler. Place the baguette rounds on a baking sheet and broil until lightly browned, about 1 1/2 minutes per side. Spread the topping on the toasted baguette and garnish with additional Parmesan, if desired.
NUTRITION PER SERVING
CALORIES 178(91% from fat); FAT 18g (sat 4g); SUGAR 0g; PROTEIN 6g; CHOLESTEROL 12mg; SODIUM 298mg; FIBER 1g; CARBOHYDRATE 2g


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Just FreshDirect Raw Walnut Halves and Pieces - $8.99/ea Save! 2 for $16
 10oz
 
Grana Padano - $17.99/lb
 
 
  Lemons - $0.89/ea Save! 5 for $4
 
 
  FreshDirect Frozen Wheat Baguette - $2.49/ea
 16"
 
You May Already Have
  David's Kosher Salt - $3.19/ea
 16oz
 
  Just FreshDirect Extra-Virgin Olive Oil, Mediterranean Blend - $10.99/ea
 33.8fl oz
 
Estimated Total:  
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