Crostini with Walnut Parmesan Cream

Prep time:    30 minutes

Total time:    40 minutes

Serves:           12

Serving size: 2 pieces

Course:         Appetizer                                                                            

DESCRIPTION                                                                      

Toasty baguette slices are topped with pesto, a fluffy Parmesan and walnut cream, sun-dried tomatoes and more crunchy walnuts.              

INGREDIENTS

3/4 cup California walnuts

2/3 cup water

1 clove garlic

3/4 cup shaved Parmesan cheese (1 1/2 oz.)

1/4 teaspoon sea salt or to taste

24 diagonally cut baguette slices

4 teaspoons olive oil

Toppings:

1/4 cup basil pesto

2 tablespoons minced sun-dried tomatoes, preferably smoked

1/2 cup coarsely chopped California walnuts toasted

Snipped fresh basil or micro greens (optional garnish)

DIRECTIONS

1.    Place walnuts, water and garlic in a small blender. Blend until light and fluffy, scraping down the sides as needed. Add Parmesan cheese and salt and blend again until fairly smooth. (May be prepared 1 day ahead and stored tightly covered in the refrigerator.)

2.    Preheat oven to 400°F. Brush one side of each baguette slice with equal amounts of oil. Bake for 8 to 10 minutes or until lightly browned.

3.    Top each with about 1 teaspoon pesto and 1 1/2 teaspoons walnut cream.

4.    Sprinkle with tomatoes and walnuts and garnish with basil or micro greens.

Nutrition

Calories: 230

Total Fat: 14g

Saturated Fat: 2.5g

Monounsaturated Fat: 4.278g

Polyunsaturated Fat: 6.699g

Cholesterol: less than 5mg

Sodium: 370g

Carbohydrates: 20g

Dietary Fiber: 2g

Sugars: 2g

Protein: 8g

Vitamin D: 0mcg (0%)

Calcium: 100mg (8%)

Iron:  2mg (8%)

Potassium: 150mg (4%)