Crostini with Walnut Parmesan Cream
Crostini with Walnut Parmesan Cream
Description:Toasted baguette slices topped with pesto, fluffy parmesan and walnut cream, sun-dried tomatoes and crunchy walnuts.
Total Time: 40 Mins
Serves: 12
Serving Size: 2
Meal:Brunch Snack
Nutrition
- Calories: 230 cal
- Total Fat: 14 g
- Saturated Fat: 2.5 g
- Polyunsaturated Fat: 6.699 g
- Monounsaturated Fat: 4.278 g
- Cholesterol: <5 mg
- Sodium: 370 mg
- Carbohydrates: 20 g
- Dietary Fiber: 2 g
- Total Sugars: 2 g
- Protein: 8 g
- Vitamin D: 0 mcg
- Calcium: 100 mg
- Iron: 2 mg
- Potassium: 150 mg
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
- 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.
- Add the parmesan cheese and blend until well combined and fairly smooth. Use right away or cover and refrigerate for up to 5 days.
- 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.
- Top each slice with 1 teaspoon pesto and 1 1/2 teaspoon walnut parmesan cream.
- Add sun-dried tomatoes and walnuts. Garnish with basil or microgreens.