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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
    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

    Print recipe
    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


    Product nutrition and information
     Quantity Ingredients Est.Price
      FreshDirect Raw Walnut Halves & Pieces, Resealable Bag - $12.99/14oz
     Resealable Bag
     
    Parmigiano-Reggiano, Aged 2 Years - $17.99/lb
     Grated
     
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
     
      FreshDirect Oven-Ready French Baguette - $2.49/ea
     approx. 15"  
     
    You May Already Have
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
     34oz
     
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