Toasted baguette slices topped with pesto, fluffy parmesan and walnut cream, sun-dried tomatoes and crunchy walnuts.
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) – California Walnut Halves & Pieces
Optional garnish: fresh basil, chiffonade or microgreens
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 or 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, 1 1/2 teaspoon walnut parmesan cream.
Add sun-dried tomatoes and walnuts. Garnish with basil or microgreens.