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Dr. Wendy Bazilian - Crostini with Walnut Parmesan Cream

Dr. Wendy Bazilian - Crostini with Walnut Parmesan Cream

A Holiday treat packed with flavor, texture and nutrition from walnuts.
INGREDIENTS:
  • 3/4 cup California walnuts
  • 3/4 cup California walnuts
  • 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 microgreens (optional garnish)


INSTRUCTIONS:


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.


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